Monday, April 12, 2010

Stir Fry

Don't you just want to eat something that is that brilliantly purple and green?

There was a commercial not too long ago for Sonic. They were advertising some big basket of food. It was entirely brown. I went out to dinner a couple of weeks ago with some friends, and all the waiters were carrying big plates of brown food. If you think about it, brown just doesn't look that appetizing. "What can brown do for you?" Well, probably feed you, but colors are pretty.

Red Cabbage and Bok Choy Stir Fry
Adapted from Meghan Telpner's Red Cabbage and Spinach Stir Fry

1/4 head of red cabbage, sliced into thin ribbons
2 stalks of bok choy, sliced into thin ribbons
2 tbs olive oil
1 tsp dill seeds
2 tsp ginger root, peeled and minced
2 tbs tamari

Heat the olive oil in a large skillet. Add the dill seeds and ginger and toast them. Add the cabbage and bok choy and sautee them. If you are adept at the tossing thing, go ahead. I think there is no shame in using a spoon though. When the cabbage and bok choy are almost cooked (about 5 minutes), add the tamari and cook for another minute or so.

You could serve this over any grain you like, pasta noodles, rice, quinoa. I ate it plain.

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