Filed under: Recipes | Tags: sherry, cabbage, salt, pepper, sugar, olive oil, mustard, balsamic vinegar, peanut oil, vegetable oil, bell pepper, parsley
(from How to Cook Everything by Mark Bittman)
In case you’re looking for something to bring to a holiday picnic… a good use for both your napa cabbage and your parsley! You can also make this with Savoy, green, and/or red cabbage.- COLLEEN KAPKLEIN
Spicy Coleslaw (from How to Cook Everything by Mark Bittman)
2 T Dijon mustard
2 T sherry or balsamic vinegar
1/2 c olive, peanut, or vegetable oil
1 T sugar
6 c Napa cabbage, cored and shredded
2 red bell peppers, diced
1 c scallions, diced
salt and freshly ground black pepper to taste
1/4 c minced fresh parsley leaves
Whisk together mustard and vinegar in a small bowl; add the oil a little at a time, whisking all the while. Add sugar and whisk to dissolve. Combine veggies and toss with the dressing. Season with salt and pepper to taste. Refrigerate until ready to serve. (Best if left to stand for an hour or so before serving to allow the flavors to mellow; you can let it sit longer, up to 24 hours, if you like. Just before serving, toss with parsley.
Filed under: Recipes | Tags: black beans, bok choy, garlic, ginger, rice, rice wine, scallions, sherry, shrimp, soy sauce
HERE’S A BOK CHOY DISH WE LIKE:
Wash and chop the bok choy. Heat oil in a wok or large skillet over high heat and cook bok choy for 3-5 minutes, stirring just once in a while (so there may be dark cooked spots here and there). Remove to a dish with a slotted spoon. Turn down the heat and add a little more oil if needed; toss in a spoonful or two of peeled, minced fresh ginger and 2 or 3 minced cloves of garlic and cook for about 30 seconds, until it smells nice but before the garlic turns brown. Add a pound or so of raw, peeled shrimp and cook for about 4 minutes (til done). Add about 3 spoonsful of soy sauce and 1 spoon of rice wine (or dry sherry). (If you have fermented black beans handy, you can soak a small amount in the wine while cooking the rest of the dish, and then add beans and wine together at this step. Or you can add a little commercially prepared Asian black-bean sauce here, if you have that.) Put the bok choy back in and stir just until heated through. Sprinkle with chopped scallions—or we used those yummy garlic chives from last week’s delivery. Serve over rice.
-Bronwyn T.
