Yellow Curry Cabbage With Mushrooms and Peas
Adapted from Real Vegetarian Thai
by Nancie McDermott
Cabbages are popular year-round in Thailand, where cooks stir-fry them quickly in a hot wok to preserve their flavor and crunch. Yellow Curry Paste can be found in cans in Asian grocery stores.
1 small head cabbage, about 1 pound
2 tablespoons coarsely chopped garlic
1 yellow onion, cut lengthwise into thin strips
2 cups sliced fresh mushrooms (about 12 ounces)
2 to 3 teaspoons Yellow Curry Paste
1/2 cup water
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon salt
1 cup green peas (fresh or thawed from frozen)
Trim the cabbage, removing and discarding its hard core and outer leaves. Quarter it lengthwise and cut into thin shreds. You will have 5 to 6 cups. Set aside.
Heat a wok or a large, deep skillet with a tight-fitting lid over medium high heat. Add a couple of tablespoons of the water, the garlic, and the onion and stir for about 1 minute. Add the mushrooms and cook, tossing often, until darkened and tender, about 5 minutes.
Add the cabbage and toss until beginning to wilt, about 1 minute. Add the curry paste, remaining water, soy sauce, salt, and sugar and toss well. Cover and cook, tossing occasionally, until cabbage is tender but still crisp, about 5 minutes. Add the peas, toss well, and remove from the heat. Transfer to a deep serving platter and serve hot or warm.
Serves 4 to 6