Kitchen update: I should know by now that construction always takes longer than I think it’s going to. By three times, at least. The countertops are in and the plumbing is complete but the tile and flooring are dragging out the length of the project considerably. Cooking in a swirl of dust is not ideal so I’m writing instead about a stir-fry we made last week. I hope to get back to baking soon, but here is a picture of the progress to tide you over (the new tile and flooring are laid out but not yet attached)!
I love stir-fry. Simple, delicious, and a great way to use up the vegetable tidbits floating around the fridge. Cabbage in a stir-fry? That was new to me, but I decided to give it a shot and was pleasantly surprised! It adds a little spicy crunch to the dish and loads of color in contrast with the orange yams and fresh green cilantro. In fact, the beauty of this stir-fry alone is enough to make it a regular on my dinner menu.
This recipe came from Epicurious, though I’ve excluded chicken in my version (it’s great either way, so feel free to experiment). Hoisin can be found in Asian markets and specialty stores. If you’re having trouble finding it in your area, I recommend ordering a bottle from Soy Vay.
Yam stir-fry with Red Cabbage and Hoisin (4 servings)
2 tbs Asian sesame oil, divided
2 yams (red-skinned sweet potatoes – about 1 pound), peeled, cut crosswise into 1/3 inch-thick rounds, then cut into 1/3 inch-wide strips
1 medium red onion, cut lengthwise into 1/3 inch slices
1 tbs fresh ginger, minced
3 garlic cloves, minced
4 cups red cabbage (about 1/4 medium head), sliced into 1/3 inch-thick strips
3 tbs hoisin sauce
3/4 cup chopped fresh cilantro, divided
Heat 1 tbs sesame oil in a large nonstick skillet over medium-high heat. Add yams and onion, cooking until yams are just tender. Adjust heat if yams are browning too quickly and add water by the tablespoons if mixture is dry, about 12 minutes.
Add remaining 1 tbs oil, ginger and garlic to skillet. Stir-fry 1 minute. Toss in cabbage and cook until wilted but still slightly crunchy, approximately 2 to 3 minutes. Stir in hoisin sauce. Season to taste with salt and pepper. Mix in 1/2 cup cilantro.
Transfer to serving bowl and sprinkle with remaining cilantro. Enjoy!
Baked in Ballard 
Wanted to exchange some healthy salad recipes. I just made this one last night for a salad. it was an experiment that turned out surprisingly good: JICIMA FRUIT SALAD…this is savory and refreshing…perfect for summer!!!Ingredients 1/2 tbsp ginger, peeled & grated . 6 c baby spinach . 2 tbsps rice wine vinegar . Dressing .1 tbsp yellow miso (soybean paste) .1 tbsp water .1 tsp canola oil . 1/2 tbsp low sodium soy sauce .2 tbsps sesame seeds . 1/2 c red onions, thinly sliced . 1/2 tsp dark sesame oil . 1/2 tbsp sugar 1 c tangerines, sectioned (substitue oranges) .1 tbsp green onions, sliced finely . 6 c jicama, peeled & cut into strips. Directions Step #1 Combine water, vinegar & miso, whisk until smooth. Step #2 Add remaining dressing ingredients to mix, then set aside.Step #3 Combine jicama, spinach, tangerine & red onion. Step #4 Pour dressing over salad, & toss to mix, sprinkle with sesame seeds.Step #5 serving size in 1 1/4 c. Enjoy your meal
This looks fantastic – I can’t wait to try it! Thanks for sharing.