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  Cabbage “Kung Pao”



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1 pound cabbage, sliced into short thin pieces
1 carrot, grated
1/2 cup radish, grated (Daikon is good for a spicy kick)
Salt and freshly ground pepper
1 Tablespoon tomato paste
1-2 Tablespoons tamari
1-2 teaspoons smoked sesame oil
1-2 Tablespoons rice wine vinegar (unflavored)
1-2 teaspoons hot sauce of choice
1/4 cup water, if needed
1 bunch (6-8) scallions or thin spring onions, chopped into 1 inch pieces (reserve 1/4 cup)
1/2 cup peanuts, roasted and lightly chopped
Fresh lime and hot sauce to taste

In a deep pot over medium heat, place cabbage, carrot and radish.
Cook, stirring occasionally, until tender crisp.
Season with salt and pepper and stir well.
Cover and cook about 5 minutes, stirring once.
Move the veggies aside to make a space on the bottom of the pot.
Add the tomato paste, stirring lightly as it cooks for a minute or two.
Stir tomato paste into cooked cabbage mixture and add tamari, sesame oil, vinegar and hot sauce.
Stir well and add water if the mixture seems too dry.
Add green onions and peanuts, stirring to distribute completely.
Cover, reduce heat to very low and cook 10 minutes, stirring occasionally.
Garnish with reserved scallions.
Serve hot or at room temperature with lime and hot sauce as desired.
Cover and refrigerate leftovers.

After the seasonings are mixed in, add 2-4 servings of cooked protein cut into bitesized pieces.
I like shrimp, but chicken, tofu or tempeh would work just as well.
Add water and stir to incorporate.
Cover and cook until protein is completely reheated.
Add scallions and peanuts. Continue with recipe as written.
Be sure to refrigerate leftovers immediately and eat within 3 days.

Copyright © 2020 Stefanie Samara Hamblen