I made this according to a friend’s recipe. It contains shredded cabbage, peas, carrot, green beans, mint and corn, which I added in greater proportion than his recipe called for.
Tag Archives: cabbage
After rehydrating shiitake mushrooms for gyoza, I had a nice, earthy broth. I also had the stalks of the Chinese cabbage left over. From the broccoli stalk soup, I had the top of the broccoli. I also added carrot, corn, salt, pepper and savoury to make this soup, which I topped with a little parsley.
For the filling of the gyoza, I used one Chinese cabbage (just the leaves), 2 spring onions, 250 grams (dry weight) of rehydrated shiitake mushrooms, 3 cloves of garlic, a 1″ piece of ginger and 2 carrots. To this I added a bit of mirin (about 2 tablespoons), soy sauce (about 2 tablespoons), sesame oil (about 1/4 teaspoon) and salt (about 1/4 teaspoon).
I used pre-made dumpling wrappers. The gyoza were pan-fried on both sides, then I added some water and cooked them until it evaporated. I served them with spring onion, rice vinegar, soy sauce and chilli oil.
Any extra dumplings can be frozen before cooking to save them for later.
Kimchi fried rice is simple but tasty. If you make your own kimchi, or are able to find a vegetarian version without fish sauce, the recipe can easily be made vegan. I used this recipe.
If you have tried kimchi in the past and didn’t like it, I’d suggest trying it this way or in dumplings. I don’t care for kimchi plain as a side dish, but once it is cooked further I find it delicious.
I decided to make this recipe vegan by replacing the cream with cashew cream. I used half cashews and half hot water to make the cream. I also changed the order of ingredients, opting to sprinkle parsley on top and mix the paprika with the shallots.
The garlic sauce in particular was delicious, although it is easy to burn it when reheating for the last time, so take care.