Peasant Stir Fry

You will be working quickly, so have everything chopped ahead of time, with the last 4 ingredients mixed in a bowl by the stove.

Ingredients:

1 onion, quartered & sliced in ½ moons

1 head napa cabbage, chopped

3 tomatoes cut into 6 wedges each

2 cloves of garlic, minced

2 chopped scallions

2 Tbs sesame seeds, toasted

1-2 Tbs canola oil

1 - 2 Tbs sesame oil

¼ c soy sauce, plus 1-2 Tbs water (or chicken stock)

1 Tbs dry sherry*

1 Tsp sugar

2 Tbs minced fresh ginger

         * will be good even without sherry

Instructions:

1.  Heat 1-2 Tbs canola and 1 Tbs sesame oil in a 12” – 14” sauté pan.

2.  When it is very hot, sauté the onions, until translucent, but not caramelized.

3.  Create a space in the middle of the pan, add cabbage, tossing lightly in the center of the pan as it cooks for 1 or 2 minutes.

4.  Push cabbage to edges of the pan, add tomatoes (and a little water, if need be) and let them sizzle for a couple of minutes, turning with a wooden spoon.

5.  One more time, create a central space in the pan, add a little more oil, press garlic in it until it is lightly browned, less than 30 seconds. 

6.  Remove pan from heat, pour in soy mixture and quickly mix all ingredients.

Serve with chopped scallions and sesame seeds.

Method of stir-frying featured in Cook’s Illustrated, April 1996

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