1825 Pearl A, Boulder, CO 80302
This is a great way to blast through your veggie drawer. Because of the way the wok helps cook the vegetables, it does make this dish better. But, give it a whirl in a sauté pan if you don’t.
1 cup cabbage, diced large
1 red bell pepper, diced large
1 carrot, sliced in large diagonal pieces
2 cloves garlic, minced
1 onion, sliced 1″ thick
High heat oil
1 cup mostly ice water
Cooked rice to serve
Handful fresh basil leaves
Heat wok and add a tsp of oil. Have all vegetables in a different pile, as you will cook them one at a time. Place cabbage in along with some salt and a clove of garlic. Use those cloves for every batch of vegetables! Let cook a few minutes and constantly tossing cabbage around with wooden spoon, moving up the edges of the pan, where most of the heat is held. Carefully splash some ice water in, it will steam and continue to toss vegetables around. Hit it with another splash of water, and let steam and cook off once again. All in this should be about 5 minutes. Empty vegetables out onto plate and repeat with each vegetable you have until done. Toss in fresh basil, it will wilt with the heat of the vegetables. Serve with rice.