I'm not sure which is better, this delicious meal made with fresh-from-the-garden veggies, or the technology that allowed me to create this great collage in about five minutes. The recipe is one of our favorites- a super easy weeknight meal that packs a health punch of veggies. Our carrots, as you can see above, are a bit small this year, but they were still flavorful and had that great fresh texture that store bought can't replicate. I planted the cabbage early in the season, but with our unusual heat and the plague of cabbage moths, it took a bit longer to mature than it probably should have. In any case, I got a few perfect heads of cabbage, and the imperfect ones still have a tasty flavor. The crisp texture and slightly peppery flavor of fresh cabbage is such a treat.
The recipe is one that we adapted from a small cookbook titled Homestyle Japanese Cooking. In that recipe, the protein is pork, but we substitute seitan and added carrots to the mix, using powdered ginger instead of ginger juice. We also use less oil than suggested.
Ginger Carrot and Cabbage Stir-fry
3 tbsp soy sauce (low sodium)
2 tbsp sake, cooking sake can be found at Asian markets or well stocked grocers
1 tsp sugar
1 tbsp oil
1 small head cabbage, chopped
2 tsp powdered ginger
2 inch section of fresh ginger, diced
1 bunch carrots (about 3 large, 6 small), matchstick
about 8 oz. seitan, cubed
Combine soy sauce, powdered ginger, sake, and sugar and stir until sugar is dissolved.
Heat 1 tbsp oil in a wok or large skillet over high heat. Add fresh ginger, carrots and cabbage, stir-fry for about 3-5 minutes. Add seitan and stir-fry for about 3 minutes. Add sauce mixture and stir-fry until cooked through, about 2 minutes.
Serve over sushi rice.
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