MONDAY MORNING RECIPE POST - CABBAGE STIR-FRY

This recipe came from theKitchen and the original recipe is at this link. It is one of those dishes that is on the table in half-an-hour from prep to table, though it takes me longer as I am a slowpoke in the kitchen. 

Cabbage Stir-Fry 

Serves 4 - per serving 420 calories.

1/4 cup soy sauce or tamari

2 tablespoons rice vinegar

1 tablespoon honey

2 teaspoons cornstarch

3 cloves garlic, finely grated

2 teaspoons finely grated peeled ginger (from a 2-inch piece)

3 tablespoons olive oil, divided

1 pound ground chicken, preferably dark meat

1 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

1 medium yellow onion, diced (about 1 1/2 cups)

1 medium red bell pepper, diced (about 1 cup)

1 small head green cabbage (about 1 1/2 pounds), cored and coarsely chopped (about 7 cups)

Thinly sliced scallions, for garnish (optional)

Using a small bowl or liquid measuring cup, add 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 2 teaspoons cornstarch, 3 finely grated garlic cloves, and 2 teaspoons finely grated peeled ginger together. Combine until well mixed.

Heat 1 tablespoon of olive oil in a wok or large frying pan over medium-high heat until shimmering. 

Add 1 pound ground chicken, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Cook, breaking up the meat into small pieces, until browned and cooked through, 5 to 7 minutes. 

Transfer to a large plate.

Heat 1 tablespoon of the olive oil in the same skillet over medium-high heat until shimmering. 

Add 1 diced medium yellow onion and 1 diced medium red bell pepper. 

Cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. 

Transfer to the plate with the chicken.

Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat until shimmering. 

Add 1 chopped small green cabbage and season with the remaining 1/2 teaspoon kosher salt. Cook, tossing occasionally, until crisp-tender and lightly browned around the edges on some pieces, 2 to 3 minutes.

Reduce the heat to medium. 

Return the onion, bell pepper, chicken, and any accumulated juices on the plate to the skillet. Stir the sauce again, then add to the skillet. Cook, tossing regularly, until heated through and the sauce coats the chicken and vegetables well, about 1 minute. 

Garnish with thinly sliced scallions if desired. 

You can serve this with steamed rice or noodles.

We enjoyed this meal very much. The only change I made was the chicken. We had more than enough rottisserie chicken left over from a meal the day before. We cut it up into pieces and added it towards the end of the cooking time just to heat it up.

Instead of cooked rice, which we will use another time, we felt mashed potatoes would go very nice, and it was a delicious accompaniment. Also, I added cherry tomato halves not only just for the color, but we had a few left and wanted to use them up. We also enjoy the taste.

I have taking a liking for Sriracha hot sauce, and added a few splashes.

We love cabbage in this house.

I try to remember to put the original recipe address in full, in case you prefer copying and pasting instead of using the link at the beginning of the recipe.

https://www.thekitchn.com/cabbage-stir-fry-recipe-23766716

That's all for today's recipe. If you have any questions let me know in the comment section and I will do my best to answer.

Thanks for stopping by and have a great week!