James Silverton wrote:

>>>
>> Ever tried the stir fried raw cabbage and rice noodles with
>> shrimp, stir fried in sesame oil, garlic, ginger and any other
>> spices you desire? serve with a bit of soy sauce?
>
>
>> The cabbage and precooked noodles are stir fried just to cook the
>> shrimp, heat the noodles and cabbage.
>
>
>> The cabbage can be put in the wok first and cooked longer if
>> desired but i like it with the cabbage still having a bit of
>> crispness to it.
>
>
>> A little hot sauce or red pepper flakes and a bit of lemon
>> juice are a very good substitute for the soy sauce.
>
>
>> Works well with cut up chicken breast meat also. And if the
>> Chinese sausages are available they make a very nice addition to the
>> cabbage and noodles.
>
>
>> I usually stir fry the noodles till they begin to slightly
>> brown. --
>
> Sounds good! Thanks, I'll give it a try!
>

I forgot to mention, i 'chiffonade' about 1/4 head of cored cabbage and
use about 1 pound of cooked rice noodles for 2 people and there are
usually leftovers. Its a very filling dish.

Using pre cooked & marinated shrimp and/or diced breast of chicken is
extra good. Lots of garlic and even butter if you want along with some
green onions or shallots.

If starting with raw diced chicken breast and/or shrimp i would first
saute the chicken and/or shrimp in butter with garlic and shallots,
scallions or green onions, even a small dice of white of leek. Then
finish with some white wine and toss the cabbage and pre-cooked noodles
in to quickly cook over a hot flame.


Plus i have made the dish with ordinary American spaghetti to good
effect but i do like the slightly thicker Chinese rice noodles.

If i had to choose between an Asian cabbage stir fry and an Irish
colcannon i would chose the colcannon. But i will also puree a quarter
head of cabbage and put it in a meat loaf, mix it up with all the other
pureed veggies, seasonings and ground meat and bake with a pinch of mace
in it, and the Worcestershire (sp?) sauce is assumed in such a meat
loaf, i don't usually use a bread, cracker or other such type of filler,
though i have used oat bran and wheat bran as a filler for meat loaf, i
prefer pureed raw veggies as the filler in a meat loaf, with an emphasis
on the cabbage.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
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