December 17, 2007
By: kali
Category: Asian, Chinese, Main
Lately I’ve rediscovered my wok, in large part because I now have a wonderful gas stove with a wok burner in the center. This heats my wok really quickly, and allows it to stay hot when I dump in a bunch of cold ingredients. I highly recommend it to those considering purchasing a new stove since it makes wok cooking so easy and attractive.
Especially when working with a very hot wok, it’s important to pre-assemble all your ingredients so that they’re immediately to hand when you need to add them. Here’s a dish where preparation takes a bit longer than cooking, but you can have the whole, healthy meal finished and on the table in about half an hour. Clean-up, with woks, is also a breeze if they’re properly seasoned and maintained.
- » 1 small head of red cabbage, cut into 1/4″ strips (should make about 8 cups)
- » 1 tablespoon peanut oil
- » 3 cloves garlic, minced
- » 1 tablespoon fresh ginger, minced
- » 2-4 small red or green Thai chili peppers, minced
- » ½ cup onion, chopped
- » 1 tablespoon shrimp paste
- » 2 tablespoons soy sauce
- » 1 tablespoon grated palm suger, or substitute honey or brown sugar
- » 1 tablespoon rice wine vinegar
- » 1 tablespoon preserved black beans
- » 1 pound canned or boneless fresh salmon
- » ½ teaspoon sesame oil
- Boil 1/4 cup water and pour over the black beans (use a coffee mug to hold the beans). Let steep for 10 minutes. Then add the shrimp paste, soy sauce, rice wine vinegar and caster sugar. Stir until well mixed. Set aside. (NOTE: This entire step can be bypassed by substituting 4 tablespoons commercially prepared oyster sauce + 1 tablespoon rice wine vinegar, for a quicker but not quite as fresh and tasty result.)
- Combine the minced garlic, ginger and chili peppers in a small bowl. Set aside.
- Chop the onions and place in a small bowl.
- Wash and slice the cabbage.
- If using canned salmon, drain and set aside in a bowl. If using fresh salmon, cut it into 1/2″ strips.
- Heat the peanut oil in a wok over high heat. Swirl the oil to coat the inside of the wok about half way to the top. Add the minced garlic, ginger and peppers and cook, stirring quickly, for about 30 seconds, until the scent of the ingredients is released. (NOTE: Make sure you’ve got a fan running over the stove, or a window open, since the peppers are quite pungent.)
- Add the chopped onion and the cabbage and toss continuously in the wok for about 3 minutes, or until wilted, but not soft or mushy. You want your cabbage to retain some crunch.
- Add the salmon. If using fresh salmon toss for about a minute, or until cooked through (do not overcook). If using canned salmon, toss until mixed.
- Pour the sauce mixture into the wok and continue tossing for another minute. Remove from heat and season with drops of the sesame oil. Serve immediately.
Nutritional Information
- Serving size: 287g
- Calories: 342
- Calories from fat: 165
- Total fat: 18.3g
- Saturated fat: 3.5g
- Cholesterol: 71mg
- Sodium: 124mg
- Total carbohydrates: 16.9g
- Dietary fiber: 4.3g
- Sugars: 9.4g
- Protein: 28.2g
- Vitamin A: 10%
- Vitamin C: 85%
- Calcium: 10%
- Iron: 9%
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Source
Kali Tal
Cuisine
Chinese
Difficulty
Servings
4 servings
Time
- Preparation: 20 minutes
- Active: 10 minutes
Equipment
- cutting board
- chef’s knife
- wok
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