Sunday, September 13, 2015

Cabbage Thai

My love affair with cabbage continues...I've always wanted to make pad thai but the rice noodles are so high in calories and have almost no nutrients. This was suprisingly good. Of course, it doesn't taste quite like pad thai(surprise, surprise). The cabbage looks so much like noodles that every time I take a bite I anticipate the flavor of noodles (which is kind of a let-down, but these are the choices we make). Of course, if you want to use noodles in the place of cabbage you can too. Just remember to soak them for 5-10 before adding to the pot. Here's the original recipe I modified:

1 Tbsp vegetable oil
1 small head green cabbage, shredded finely
1/2 tsp salt

Heat the oil on medium heat in a large wok. Add cabbage and salt, and saute for 5-10 minutes, until cabbage is somewhat wilted. Set aside.

1/2 Tbsp vegetable oil
3 oz. Tofu, cut into 1-inch matchsticks
1 shallot, minced
2 cloves garlic, minced

Heat oil in wok on high heat and saute tofu, shallot, and garlic until they start to brown. Add cabbage and fold in tofu.

1 Tbsp tamarind concentrate
1 Tbsp sugar
2 tsp fish sauce
2 tsp chili garlic sauce

Mix the above ingredients and add to cabbage. Stir well and saute about 2 minutes.

1 egg

Push all the cabbage to the side of the wok to make room. Crack the egg into the wok and scramble until nearly set. Fold into cabbage.

1 block tofu (10-12 oz.)
Chop tofu into cubes and add to wok, cook another 2 minutes or until liquid has evaporated. Remove from heat and garnish with any of the following:

2 Tbsp ground peanuts
4 chives, diced
1/3 cup bean sprouts

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