Our FAIRS bring living wisely to life with hands-on workshops in organic gardening, country skills, renewable energy and more.
The presentations at the MOTHER EARTH NEWS FAIR were high in attendance. Everyone was excited and ready to learn! One of the Day 1 presentations included a cooking demonstration from Andrea Chesman, author of Recipes from the Root Cellar (Storey Publishing, 2010). In her demonstration, Cooking with Winter Vegetables, she prepared a couple of dishes using her favorite winter vegetables: root vegetables, hearty greens and winter squash. She was kind enough to share another delicious-sounding recipe with me. Enjoy!
Stir-Fried Cabbage in Brown Sauce
Chinese restaurants often offer “broccoli in brown sauce.” This is a variation on the theme, made with cabbage instead.
• 1/2 cup dried shiitake mushrooms
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon Asian sesame oil
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 2 tablespoons peanut, sunflower or canola oil
• 4 garlic cloves, minced
• 1 (1-inch) piece fresh ginger, peeled and minced
• 1 head Chinese cabbage, trimmed and sliced
1. Soak the mushrooms in room-temperature water to cover for at least 4 hours. Drain, reserving the soaking water, and slice.
2. To make the sauce, combine 6 tablespoons of the mushroom soaking water with the oyster sauce, soy sauce, wine, sesame oil, sugar and cornstarch. Mix well and set aside.
3. Heat the peanut oil in a large wok over high heat. Add the garlic and ginger and sauté just until fragrant, about 30 seconds. Add the cabbage and mushrooms and stir-fry until the cabbage is barely tender, about 3 minutes.
4. Mix the sauce to thoroughly distribute the cornstarch, then add it to the wok. Toss lightly until the sauce is heated through and thickened, about 2 minutes. Serve immediately.
Recipe courtesy Recipes from the Root Cellar (Storey Publishing, 2010) by Andrea Chesman.