At the grocery store last week I went heavy on the fruits and veggies. I bought Chinese cabbage because it was on sale and decided to do a stir fry with it tonight. It was a dinner of necessity as I came home and realized that our power had gone out due to a windstorm. We have a propane stove so I could still cook but the goal was as few ingredients as necessary with little prep so that it could be done by headlamp. Luckily the power has just come back on and thankfully dinner was delicious. My husband's first comment to me, "What did we miss Meatless Monday or something?" (insert sarcasm). Second comment, "This is really good." Third comment, "I'm a big fan." I think we have a winner. The portabellas give it a nice meaty flavor.
Chinese Cabbage & Portabella Stir Fry ($3.79 for the meal)
(serves 4 as a side or 2 hungry adults as a meal- if desired you could serve it with rice to make it serve more)
1 head Chinese cabbage (mine was roughly 2 lbs- it will wilt down) 1.99
2 small portabella mushroom caps (4.99/lb- I used 1/3 lb) 1.80
2 cloves garlic
1 inch of ginger
3 TBS olive oil (split)
4 TBS (roughly) soy sauce
a dash of hot sauce or chili flakes (optional)
1. In a saute pan heat 1 1/2 TBS olive oil over medium heat. Use garlic press to press garlic cloves and ginger directly into pan (see ginger pressing hints here). Saute lightly.
2. Wash the outside of the Chinese cabbage. Remove any outer leaves that look wilted. Cut off the base. Chop the mushrooms into large cubes and add to the ginger and garlic.
Add the remaining 1 1/2 TBS oil on top and stir. Chop Chinese cabbage into rounds and add into pan.
Drizzle the top with the soy sauce. Toss with a spatula and cover the pan. This helps the cabbage to wilt.
Cook for roughly 5-10 minutes stirring occasionally. At the 5 minute mark add the chili flakes or hot sauce to your desired heat. At 10 minutes turn off the heat, the cabbage should be wilted down but still have a nice crunch.