If Gary were ever asked what single subject cookbook he would want me to write, the topic he would choose would undoubtedly be stir-fry.
When I made this tonight Jack’s longtime friend Ben was over, and he called his mom and said that he really, really wanted to stay for dinner. Really, really. There is something about boys and stir fry, there just is. I imagine that that sounds somehow sexist.
Chicken and Cabbage Stir Fry is not the most shiny or alluring recipe title on the planet. And actually the word cabbage often seems sort of pedestrian—it is after all a cheap food, a food that people ate a lot of during hungry times (Great Potato Famine anyone?) But it’s such a great, great great food, and just because its humble doesn’t mean its not absolutely delicious.
If you don’t have Napa cabbage you can use another sturdier kind of cabbage, but make sure to sliver it very thinly, as you want it to soften nicely as it cooks. There is no salt or soy sauce in this recipe because the miso paste has quite a bit of saltiness to it.
Back to cabbage for a sec. I could eat a pot of this Simple Beer Braised Cabbage. I don’t think I would feel so terrific afterwards , but that wouldn’t stop me. Or this, One Pot Cod, Cabbage and Edamame – total light and healthy comfort food.
This gorgeous red cabbage salad, ready for the holidays.
Then there is the whole world of slaws. Spicy Cole Slaw, Carrot, Cabbage and Kohlrabi Slaw with Miso Dressing, Kohlrabi, Green Cabbage, and Broccoli Rabe Slaw. You know you can make slaw without cabbage, but it’s usually the backbone of a good coleslaw.
Ok, now back to stir fries.
Other stir fries to think about:
- Chicken Stir Fry with Peanuts
- Shrimp and Broccoli Stir Fry with Udon Noodles
- Chicken, Broccoli and Sugar Snap Pea Stir Fry
- Lemon and Scallion Chicken Stir Fry
- Chicken and Spinach Stir-Fry with Ginger and Oyster Sauce
- Spicy Stir Fried Beef and Vegetables
And you may also want to know:
Chicken and Cabbage Stir Fry with Miso Sauce
- 3 tablespoons white or light miso paste
- 2 teaspoons Asian sesame oil
- ¾ cup chicken broth
- 3 tablespoons canola or vegetable oil divided
- 1 ½ pounds skinless boneless chicken breasts or thighs, diced
- Salt and freshly ground pepper
- 2 tablespoons minced ginger
- 2 red bell peppers thinly sliced, and halved crosswise
- 4 cups slivered or chopped Napa cabbage , or 2 cups slivered cabbage and 4 cups roughly chopped spinach
- 1 jalapeno seeded and minced
- ½ pound hot cooked udon or lo mein noodles or linguine to serve approximately
- Sliced scallions for garnish
- In a small bowl, whisk together the miso, sesame oil and the broth.
- Heat a large wok or skillet over medium high heat, and heat 2 tablespoons of the vegetable oil. Season the chicken with salt and pepper and add it to the pan with the garlic, and stir-fry over high heat until the chicken is cooked on the oustide, 3 to 4 minutes. Using a slotted spoon, transfer to a plate.
- Add the remaining tablespoon of oil to the pan, then add the ginger and then quickly add the bell peppers. Sauté for 2 minutes, until the peppers start to soften, then add the cabbage, spinach (if using), and jalapeno and stir to combine everything, add ¼ cup water, and cover the pan. Cook until the cabbage is wilted, about 3 minutes. Return the chicken to the pan, add the miso sauce, and bring to a simmer, until the chicken is cooked through, and everything is well coated with the sauce about 2 minutes.
- Serve hot, with all the sauce, over the noodles. Sprinkle with slice scallions.
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