Stir-Fry of Napa Cabbage and Carrots

Stir-Fry of Napa Cabbage and Carrots

Are you feeling a little burnt out on all of the rich, buttery, and sugar-laden holiday food?  I definitely am.  After a few weeks of heavy eating, my body is starting to crave roasted lean meats and light preparations of vegetables. 

Shredded veggies

This recipe is a light and easy way to fix more of your winter vegetables, namely carrots and cabbage.  Both vegetables are shredded, stir-fried with garlic and fresh ginger, and tossed with a simple sauce of soy, toasted sesame oil, and a little chili paste for heat.  The whole thing comes together in just a few minutes and is a nice side to a roast chicken.

Adding the carrots

Stir-Fry of Napa Cabbage and Carrots

Adapted from The Joy of Cooking

Ingredients:

1 tbls peanut oil

2 cloves garlic, minced

1 tbls fresh ginger, peeled and minced

8 oz carrots, peeled and shredded

1 medium-large head Napa Cabbage (about 2 lbs), rinsed and thinly sliced

2 tbls soy sauce

1 tsp toasted sesame oil

1/2 tsp chili paste with garlic

2 tbls fresh cilantro, finely chopped

To Make:

Heat a wok or large skillet over high heat.  Add the peanut oil, garlic, and ginger and stir-fry for a few minutes, but do not allow the garlic to brown.

Add the carrot and stir-fry for 3 minutes.

Add the cabbage and stir-fry for 3 minutes.

Add the soy sauce, toasted sesame oil, and chili paste and stir well to mix.

To Serve:

Sprinkle with cilantro and serve immediately.  Serves 4-6 as a side dish