1/4 c Rice wine 2 tb Ginger root, grated fresh 2 Garlic cloves, minced 1 c Carrots, thinly sliced 1 c Broccoli stems, sliced thin 1 c Cabbage, sliced thin 2 Green onions 1/4 c Water 1/2 ts Sesame oil, dark 1/2 ts Cayenne pepper 1 tb Honey (omit if vegan) 1 ts Hoisin sauce (optional) 4 c Rice noodles, cooked Soy sauce to taste In a wok over medium-high heat, heat rice wine or mirin until bubbling. Add ginger, garlic, carrots and broccoli. Stir-fry until carrots soften slightly, about five minutes. Add cabbage and green onions; cover and cook three minutes. With a slotted spoon, remove vegetables to a platter and set aside. Add water, sesame oil, up to 1 tsp. cayenne, honey and hoisin sauce, if desired, to wok and heat until bubbling. Add noodles and stir-fry until heated through. Add vegetables and heat through. Add soy sauce to taste. Note: The sesame oil gives this dish a great flavor, but leave it out if you can't afford the few grams of fat it contributes.
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