Saturday, June 14, 2014

Stir fried Napa cabbage, green garlic, and carrots with chopped peanuts and spicy sesame oil

I made this a couple of weeks ago and will be making it again with the head of Napa cabbage from this week's box. I started with a stalk of green garlic, a head of Napa cabbage, and some carrots. If you don't have green garlic, an onion would be a fine substitute.
First, prep the veggies. Peel and chop the carrots into 3/4" chunks. Wash the cabbage leaves, then give them a rough chop.  Finally, wash the green garlic and cut the white part into 1/4" pieces.
Start by cooking the green garlic in olive oil.
After a few minutes, add the carrots.  Then a few minutes later, add the cabbage. Cook the veggies to your desired tenderness.  I like the carrots to still have a bit of bite in them.
Just before serving, add a bit of sesame oil.  I used hot sesame oil this time.  I also put some chopped unsalted peanuts on the stir fry before serving.  I think the crunch and taste of the peanuts really made the dish.  Highly recommended, if you don't have peanut allergies in your house.
We ate the stir fry with some steamed dumplings that the husband had purchased frozen in Chinatown.

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