Cabbage and Sprouts with Cilantro and Lime
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2 T
2 T ½ t 2 t ½ t 1 small head 3 cloves 2 cups 1/3 cup ½ cup |
fish sauce
lime juice red pepper flakes sugar (normal brown or unrefined palm) salt green cabbage (about 1.5 lbs) garlic mung bean sprouts cilantro peanuts |
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- Mix first set and set aside.
- Shred or chop cabbage.
- Mince or press garlic.
- Heat 12-inch heavy-bottomed skillet over high heat until extremely hot, at least 4 minutes.
- When hot, coat bottom with veggie or peanut oil and fry cabbage until slightly charred and crisp-tender, about 4 minutes stirring every 30 seconds.
- Make a well in the center of the cabbage, add a bit more oil, and fry garlic for about 15 seconds. Stir in 1st set and reduce by half, about 30 seconds.
- Toss with sprouts and cilantro and serve with peanuts sprinkled on top.
- Good hot or at room temperature.
- Note: When making a 2x or 3x recipe you'll need to fry the cabbage in several batches. In fact, you may want to do two fry batches even for a 1x recipe. If so, just toss the cooked cabbage into a larger pot, and then saute the garlic when done and add it to the pot with the cabbage. Then add the sauce and cook uncovered to reduce the sauce a bit. I find that with a 2x or 3x recipe that you need to reduce the sauce a bit without the cabbage or the cabbage will get overcooked (since it takes longer to reduce more liquid).
- Yield: 6 servings as a side dish. 4 as a main dish.
- Source: Cook’s Illustrated
