Monday, February 28, 2011

Tom Yum Cabbage

Spicy saucy stirfry over salty coconut rice:

The veg:
1/2 a purple cabbage, chopped in large chunks
2 handfuls brussels sprouts, quartered
2 apples and 1 red onion, thinly sliced w/mandolin

The flavahs:
Nearly an entire jar of tom yum paste
Rice vinegar (several splashes)
Chopped garlic & ginger
Juice of 2 limes

The rice:
1 packet (2 uncooked cups) Forbidden Rice
1 can coconut milk
2 very large pinches kosher salt

In a large deep skillet, cover the cabbage and brussels sprouts and onions with water and bring to a boil. Add the other flavors (leave lime juice closer to the end for more punch). Boil until cabbage is tender. Add apples and boil till they soften. Thicken with cornstarch.

In the meantime, cook the rice in rice cooker and add the coconut milk and salt when it's done.

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