We really enjoy this dish. I am a big fan of napa cabbage, also known as savoy or Chinese cabbage; it is not as hard as regular green cabbage and it wilts easily in cooked dishes. The edamame provides the protein. I bumped up the quantities of vegetables in this one, mainly because I had them but also because this recipe seems pasta-heavy. I also lightened it by reducing the amount of oil. You could serve it with a salad but we choose to eat it by itself.
Adapted from Rachel Ray Everyday
1 pound pasta
1 tbsp canola oil *see notes
1 tbsp toasted sesame oil *
1 head napa cabbage, thinly shredded *
1.5 cup frozen shelled edamame, thawed and cooked *
1 bunch scallions, sliced into 1/4″ pieces
4 cloves garlic, minced
One 2-inch piece fresh ginger, grated
1/4 cup hoisin sauce, gluten free *
3 tablespoons soy sauce, gluten free *
Grated peel and juice of 1 lime
1 teaspoon coarse black pepper
1/2 cup mint leaves, shredded
20 basil leaves
Cook pasta. Chop and prepare vegetables and herbs while the pasta is cooking. Drain pasta.
Once pasta is ready, heat your large wok or skillet. Add oil and heat until hot. Add cabbage and edamame. Stir until cabbage just begins to wilt. Add the green onions, garlic and ginger. Stir fry for a minute or two. Add in sauces, lime and pepper. Stir until combined and cabbage is wilted. Add cooked pasta and herbs.
* I used Trader Joe’s brown rice spaghetti. Be sure to cook it in a large pot with plenty of water.
* The original recipe calls for 1/4 cup of oil which seemed excessive to me, so I reduced it by half and it was plenty. I also tried to bump up the flavor a bit too by using part sesame oil and part canola. We liked the change.
* I used probably 3.5 – 4 pounds of cabbage as it was what I had in the fridge. Don’t worry about how big your cabbage is, the bigger the better in this one, as it cooks down to nothing.
* I cooked my edamame in the microwave first as it was frozen and uncooked.
* Hoisin sauce is not always gluten free. There are a couple of brands that are but check for yourself. I use Dynasty brand. Or you can make it yourself with this recipe from the queen of slow cooking, Stephanie O’Dea.
* Again, not all soy sauces are gluten free. LaChoy and San-J’s Wheat Free Tamari are gluten free.