A great way to use up lots of cabbage (even if you aren’t a huge cabbage fan!). Also a very flexible recipe. I added a zucchini this week because I had so many. You could also add tofu or julienned/cooked chicken, pork, beef, or shrimp.
-½ head green cabbage, shredded
-2 medium carrots, julienned
-8-10 Shitake mushrooms, julienned
-1 bunch scallions, whites/greens separated, sliced
-1-2 cloves garlic, chopped
-1 cup Mung bean sprouts
-½ cup peanuts
-1 tbsp vegetable oil
-sprinkle of toasted sesame oil
-2 heaping tablespoons hoisin sauce (plus extra for serving)
-½ cup soy sauce
-1 tsp corn starch
- -Mix together the soy sauce, hoisin sauce, and corn starch. Stir to dissolve and set aside.
- Heat a large Dutch oven or similar pot with a lid. Add the cabbage and sprinkle lightly with salt. Add a cup or so of water. Cover and cook over med-high heat, stirring occasionally, until cabbage is wilted and tender. Remove lid and continue to cook until all the water has evaporated.
- In a wok or large, heavy skillet, heat vegetable oil and sesame oil. Add in all of the remaining veggies except the scallion greens and the bean sprouts. Let the veggies cook for a bit until they release some of their water and then add the garlic (to avoid burning). Sauté over high heat until veggies are cooked through and a bit browned. Stir in the bean sprouts, scallion greens, and peanuts and cook a moment longer.
- Add the veggie sauté to the cabbage and stir to combine. Stir in the reserved soy/hoisin mixture and heat until the cornstarch thickens. Taste and add additional soy as needed.
- Serve wrapped in flour tortillas with an extra smear of hoisin sauce.