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Plan on making this simple dish several hours before serving, as it needs to be served at a cold temperature. This dish makes a spicy vegetable side dish to any meal, and it also serves as a great appetizer. I prefer to cut the cabbage into mouth-size wedges, to make this an excellent finger food. Special
tools: Wok
1
head green cabbage, cut into half-wedges, see text Core cabbage and remove any wilted or unattractive outer leaves. Cut cabbage in half, then into strips, each strip about 2" wide. Cut each strip in half, with each strip being about the same size; about 2" by 3." However, keep one thing in mind: Nothing is critical! Heat wok to high heat, about 350 degrees. When wok is hot, add 2 tablespoons of the peanut oil. When oil is hot, add garlic and stir-fry for about 20 seconds. Add cabbage and stir-fry for about 1 minute. Add water, cover wok, and cook for about 2 minutes, stirring as neeeded. Cabbage should be just starting to wilt.
Left: Cabbage, oil-vinegar-pepper mix and garlic, ready to use for the stir-fry recipe.. Right: Cabbage is almost ready to serve. Note pepper flakes stir-fried in with cabbage. Add remaining peanut oil, vinegar, salt and red pepper to cabbage mixture and stir-fry until cabbage is cooked; about 4 minutes. Place cabbage mixture in glass bowl and refrigerate for at least 4 hours, until cold. Since this dish features cabbage, it can be kept in a refrigerator for several days before serving. Serve cold as an appetizer, or a vegetable dish to accompany your main meal. Copyright(c) 2006 Eric's eRench Productions, Inc. All rights reserved. This site has been on the web since December 22, 2002. Web page design has been created by eRench Productions, Inc., custom photography for any occasion...
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