Braised Cabbage and Green Onions
One of the beauties of Asian food is that you can whip up a really good meal in no time. Much of the work is just prep: chopping and cutting. After that, the recipes cook quickly.
Another good thing is that if you have a well-stocked pantry, your shopping list is next to nothing. Everyone as garlic, red pepper flakes and soy sauce, but if you add ginger root, green onions, rice vinegar and sesame oil, you expand your possibilities immensely.
Enjoy this meal with a side of steamed snow peas, coconut ice cream for dessert and cold beer or hot tea.
Heat oil in wok or medium skillet over high heat. Add cabbage and green onions and cook, stirring, until vegetables begin to brown, 2 to 3 minutes. Add broth, soy sauce, rice vinegar, sugar and red pepper flakes. Bring to boil then reduce heat to medium, cover and cook until vegetables are slightly softened but still crisp, 3 to 4 minutes.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
