Cook noodles according to package directions, drain and toss with sesame oil.
Combine sherry, oyster sauce, sugar and pepper in a small dish and set aside.
In a large skillet, heat oil on high, add garlic and ginger and cook 30 seconds.
Add mushrooms, cabbage and carrots, stir fry until crisp tender (about 1-2 minutes).
Stir in sherry mixture, add noodles and toss.
he water.
Cut the cabbage into cut into 2-inch
Put separated cabbage leaves in boiling water and
set aside.
cook the cabbage leaves in a large pot
Put cabbage, carrot and green onion in a large bowl.
For dressing. Whisk together all dressing ingredients. Pour over cabbage mixture and toss well to coat. Taste, and adjust salt, if you feel more is necessary.
Cover and refrigerate for several hours or overnight to marry flavours. Toss again before serving to redistribute dressing.
Note: By 'cleaned weight' for the Napa Cabbage, I mean the weight once the stalk and outer leaves have been removed. I started off with a Napa Cabbage that weighed approximately 1 1/2 lbs.
The 'Zaar database has several recipes for creme fraiche substitutes. Otherwise
Cut the cabbage across into thin strips. Mix
Place the red cabbage, Napa cabbage, carrots, scallion greens, and jalapeno
he tough outer leaves. Put cabbage into a large bowl.
Heat olive oil in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add napa cabbage, sprinkle with sugar, and mix well. Cook and stir over low heat, 3 to 5 minutes. Season with ginger, cumin, salt, and pepper and cook for 1 more minute.
Pour sake and broth into the skillet with the cabbage and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in balsamic vinegar and adjust seasoning to taste. Mix in parsley.
Place the cabbage leaves on a wide microwave-
0 minutes.
Add the napa cabbage, cover, and simmer for 10
chop napa cabbage and put in large bowl.<
ivide your half-head of napa lengthwise into 3 or 4
he outer leaves of the cabbage (look for leaves that aren
Slice off bottom inch of cabbage at stem end.
Remove
Place jicama, cabbage, pepper and carrots in a large bowl.
Whisk together the lime juice, vinegar, ancho powder, honey, and oils in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the salad mixture and toss to coat well.
Fold in the cilantro.
Let salad sit in fridge for 20 minutes and serve.
p setting).
Prepare the cabbage by trimming and removing four
Place cabbage in salted boiling water for
rom bottom end of cabbage; discard. Place remaining cabbage in boiling water