♦ Prep first! Thinly slice the meat, cabbage, onion and have everything ready to go into the skillet.
♦ In a large skillet over medium high heat, stir-fry the meat in oil until almost fully cooked.
♦ Add cabbage, kale, onion and garlic with a sprinkle of soy sauce and let that continue to cook.
♦ In a separate sauce pan, prepare 2 servings of rice noodles or one package ramen noodles per package directions. If you use Ramen, you can throw away the flavor packet; or use a flavor that compliments your meat, the noodles will get a flavor boost and you can save the leftover broth for another dish.
♦ When cabbage is tender crisp, add: Oyster sauce, grated ginger and ¼ cup peanut butter that you’ve blended with ¼-½ cup of hot noodle water or broth until melted and smooth.
Sprinkle in red pepper flakes, to taste.
♦ Drain noodles and toss with steaming stir-fry.
♦ Garnish with a sprinkle of crushed, salted peanuts.
♦ Serves 4-6.
~ Finally, a dish I can make at home that satisfies my love of Asian!
~ Seriously, any meat will work, I used 2 chicken breasts. Karen says it’s tasty without meat.
~ Hint: meat that’s not quite thawed or just a little frosty slices really nicely!
~ Use your favorite veggies, grated carrots and broccoli bits would be great.