Orne, Normandy, France (L'Orne/Normandie)
Giclee Print
Ochoa, Isy
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Napa Cabbage, Snow Pea
and Carrot Sauté
Gourmet
Archives
1 tablespoon vegetable oil
1 tablespoon oriental sesame oil
6 ounces carrots, grated coarse
1/4 pound snow peas, strings discarded,
cut on a sharp diagonal
1/2 pound Napa (celery) cabbage,
cut crosswise into 1/4-inch shreds
(about
4 cups packed loosely)
In a large heavy skillet heat oils over moderately high heat until they
are hot but not smoking. In them sauté the carrots with salt and pepper
to taste,
stirring, for 1 minute. Add snow peas and sauté the mixture
30 seconds. Add cabbage and
sauté the mixture, stirring and tossing
cabbage for 1 minute. Season with salt and
pepper. Serves 4.
[We prefer to enhance the seasoning with soy sauce, minced garlic
and freshly
grated
ginger.]
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