Napa Cabbage with Noodles

[Guest guest]

Napa Cabbage with Noodles

 

All recipes this week are adapted from " Vegetables from Amaranth to

Zucchini " by Elizabeth Schneider, William Morrow, 2001

 

3 Tbs (45 ml) dairy free (vegan) margarine or vegetable ghee

8 oz (225 g) button mushrooms, quartered

1 1/2 - 2 lbs (675-900 g) Napa or other Chinese cabbage,

cored and cut into 1/2-inch (1 cm) slices

1 tsp (5 ml) sugar

Salt and freshly ground pepper to taste

1 Tbs (15 ml) cornstarch (cornflour) mixed with

1/4 cup (60 ml) dry sherry

1 cup (250 ml) chicken, beef, or vegetable stock

1 lb (450 g) wide egg or rice noodles cooked according to

package directions (like Notta Pasta Fettuccini)

2 scallions (spring onions), green and white parts, chopped

1/2 cup (125 ml) roasted almonds or cashews, coarsely chopped

Chopped fresh cilantro (coriander leaves) for garnish

 

Heat the margarine or ghee in a large skillet over high heat and saute the

mushrooms until lightly browned.

 

Add the cabbage, sugar, salt, and pepper and saute over very high heat until

most of the juices have evaporated, 4 to 5 minutes. Add the

cornstarch mixture and stock and stir until the mixture boils and thickens.

 

Stir in the noodles and heat through.

 

Garnish with chopped scallions, nuts, and cilantro.

 

Serves 4 to 6.

 

Bon appetit from the Chef at World Wide Recipes

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Earnestly study to present yourself proved to

Yahweh, a workman unashamed, rightly dividing

the Word of Truth.

 

Timotiyos 2:15

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~