Shared by Jill Peterson, CSA member
From Hot, Sour, Salty, Sweet: A Culinary Journey through Southeast Asia, by Jeffery Alford and Naomi Duguid.
Yield: 4 servings. Total cooking time: 20 minutes
1 small green cabbage (if your cabbage is large, only use half of it)
2 T. peanut oil
3 slices bacon, cut into 1-inch lengths, or 2 oz. ground pork
4 cloves garlic, minced
3 Thai dried red chilies
Three ¼-inch slices of ginger
1 star anise
1 tsp. salt (plus more to taste)
2 tsp. soy sauce
Directions: Cut the cabbage into quarters, then cut out the core. Slice the quarters, and set aside. Heat a wok or sauté pan over medium heat. Add the oil and swirl it around to coat the pan. Toss in the bacon or ground pork and stir fry for a few minutes, until the pork starts to color. Add the garlic, dried chilies, ginger and star anise, and stir fry for another few minutes. Raise the heat to high and add the cabbage and salt. Stir fry for about 5 minutes, until the cabbage wilts and softens. Add the soy sauce and cook for another minute. Taste for seasoning and adjust as necessary. Serve over rice.
Note: The chilies, ginger and star anise are in the dish to flavor the oil – remove them before serving.