Take outs and leftovers have taken over my refrigerator for the past two weeks. Yes, that is how long that I haven’t been cooking a full meal.
Fortunately, uncut cabbage keep real well in the refrigerator. This particular one has been in my refrigerator for at least two weeks.
Tonight, I wasn’t ready to cook anything complicated, so I made two simple dishes, Bake Salmon and Stir Fry Cabbage. Unlike the Cabbage, I bought the Salmon fresh this morning. I love this Salmon recipe because the fish’s flesh is tender and full of flavor.
Stir fry Cabbage with Szechuan (Sichuan) Peppercorns
(Recipe adapted from Chinese Cuisine by Huang Su Huei)
1 cabbage (about 1 lb)
3 dried hot red peppers
1 t szechuan peppercorn
1/2 T mashed ginger root
1/2 T each: cooking wine or sherry, white vinegar, sugar
1/2 T sesame oil
3/4 T soy sauce
1/3 t salt
1/2 t cornstarch
Rinse the cabbage and cut it into 2 inch squares. Heat the wok then add 3 T oil. Add the cabbage and 3 T water. Turn heat to high and stir fry until cabbage is soft but crunchy, do not overcook. Remove and drain water.
Reheat the wok then add 2 T oil. Stir fry red peppers, peppercorns and ginger root untl fragrant. Remove the szechuan peppercorn. Return the cabbage and seasonings to wok and stir fry. Transfer to serving platter and serve.
Hoisin Baked Salmon
(from an old newspaper clipping)
Two 6-oz pieces salmon
2 T hoisin sauce
2 t soy sauce
few drops of sesame oil
1/4 tsp chili paste
1 tsp sesame seeds
Preheat oven to 375 degrees Fahrenheit. Place salmon in a baking dish. Brush seasonings onto fish and bake for 10 minutes.