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Cabbage and greens stir fry with radishes and noodles

Author Becky's Mindful Kitchen

Ingredients

Dressing

  • 4 T water or fish stock
  • 2 T Tapioca starch
  • 1/4 c honey
  • 1/4 c Harvest honey ginger vinegar or rice vinegar plus 1T honey
  • 2 tsp fresh ginger
  • 3 cloves pressed garlic
  • 1/3 c soy sauce
  • 1 T sesame oil
  • 2 tsp red pepper flakes or sriracha sauce
  • 1 head cabbage finely chopped
  • 2 cups baby kale or greens
  • 1 bunch (about 8) radishes sliced
  • Optional: chopped broccoli, snap peas, peppers
  • Optional: tofu, sardines, chicken, beef
  • Harvest Garlic Olive oil for cooking
  • Optional: Udon noodles, rice, rice noodles
  • Optional: sesame seeds

Instructions

  1. Mix together the sauce and heat on the stove until it thickens and just comes to a simmer. Remove from heat.

    In a wok or large stainless steel pan, heat garlic olive oil over medium heat.  This will be more of a sauté than stir fry unless you use peanut oil or another oil that has a higher smoke point.  Add your protein first and and cook until just done.  Remove.  Add more oil and cook cabbage until tender and reduces in size.  Add kale and other greens.  If you are going to add broccoli, I recommend blanching it first to save on cooking time or simply add it with the cabbage.  Add back in the protein and sauce. Coat everything evenly in the sauce and adjust spice and saltiness to your liking.  Serve over noodles, rice or simply as is.  Top with sesame seeds and sliced radishes.