Not a great fan of cabbage, me. But this Sugarloaf variety might just turn me around!
When Fraser from Flood & Drought came up with snake beans and Sugarloaf cabbage (as well as his consistently delicious carrots) for the boxes, I figured it was best to ask him what to do with them.
He sent me a photo of his dinner that night and a rough method. He’d used an Ottolenghi recipe as a guide. I then put a slight twist on it, because I had a couple of different ingredients available. You will probably put your own twist on this version, depending on what you have available.
That’s the right way to cook: ingredients first, recipe second. Don’t have an ingredient? Use something else! Just keep it simple and you can’t go wrong.
I reckon you can split this between 2 for a meal, or between 4 as a side dish. I lightly marinated and pan fried some steak to medium rare (actually got it right this time), sliced it and plonked it on top of the stir fry. Delish.
It’s also really quick. As Fraser said: the brown rice takes about 45 minutes to cook, but after that it’s only 10 minutes for the rest. You can put the rice on and go shower/shave/hang out the washing, so it’s essentially a 15 minute meal if you use black bean sauce from a jar. That gets my vote.
Stir fried snake beans and sugarloafPrint This
- generous slurp of rice bran oil (don't use olive oil, as it will burn and smoke)
- 1 cup brown rice, cooked
- 1/2 Sugarloaf cabbage, thinly sliced
- 1 bunch snake beans, cut into 10cm lengths
- 2 carrots, scrubbed and cut into thin 10cm strips
- 1 clove garlic, minced (optional, the black bean sauce I used is garlic-y enough)
- generous dollop of black bean sauce (get a good one)
- 2 green onions, chopped for garnish (or coriander or anything you feel like)
- Heat a wok. Make sure it’s HOT.
- Add the oil, swish it around.
- Working quickly, chuck in the rice, cabbage, beans and carrots and garlic if using. Keep it moving, keep it moving… stir, scrape, flip, mix.
- Plonk in the black bean sauce, keep stirring, scraping, flipping and mixing for a few minutes. Don’t let the cabbage lose its colour. If it’s starting to look grey, get the wok off the heat.
- Serve with a sprinkle of green onion on top.
I don't even have a wok. I used a big saucepan and it still came out great. Whatever you use, just make sure it's really hot. We're not after a gentle, slow sizzle here. It's quick and frenetic.