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Gingered Cabbage and Rice Noodles

From Farm Where Life is Good

<p>Another Asian-style preparation of cabbage and noodles for the ginger-lovers in the audience.</p>
Source: Adapted from Vegetables from Amaranth to Zucchini by E Schneider, Wm Morrow, 2001 (Entered by Lara Rasmussen Anderson)
Serves: 2-4

3 Tbsp olive oil
8 oz button mushrooms
1 head Napa cabbage
1/4 cup maple syrup
sea salt and pepper, to taste
2 Tbsp cornstarch
1/4 cup dry sherry
1-1.5 in ginger root, grated/zested
1 cup vegetable broth
1 lb wide rice noodles, cooked (for easier serving, break into 3in pieces before cooking)
2 scallions, green and white (chopped)
1/2 cup roasted chopped cashews
1/2 cup fresh cilantro

Step by Step Instructions
  1. Sauté mushrooms in oil in a large skillet until browned.
  2. Add the cabbage, maple syrup, salt, and pepper and sauté over very high heat until most of the juices have evaporated
  3. Add the cornstarch + sherry + ginger mixture and vegetable stock and stir until the mixture boils and thickens.
  4. Stir in the noodles and heat through.
  5. Garnish with chopped scallions, nuts, and cilantro.