One thing nice about cabbage – it is ready when you are. It lasts a lot longer in the refrigerator than most other vegetables. Today was the day for this red cabbage ginger stir fry. There are only 4 ingredients and its full of flavor.
1 medium head of red cabbage (about 5″ diameter)
3 tablespoons fresh ginger, minced
1/2 bulb fresh garlic, minced
1 pound fresh mung bean sprouts
1. In a food processor with the crescent blade, shred the entire head of cabbage. Or you can chop the cabbage without a food processor, into thin shreds, about 1/4 inch wide.
2. Heat a large frying pan on medium heat. Dry saute the ginger and garlic for about a minute or 2, stirring regularly, until lightly brown. Adjust heat if necessary, don’t let it burn.
3. Add the cabbage tossing a bit to mix in with the ginger and garlic. Add about a 1/4 cup of water to prevent sticking. Stir occasionally.
4. When cabbage is limp, add in bean sprouts and cook another 5 minutes, stirring occasionally. Add more water if necessary to prevent sticking, 1/4 cup at a time.