side dish – How to Cook a Weed

In a very large skillet which you are able to cover, heat 3 tbs of neutral oil or ghee over medium-high heat.

When hot add :

1 tbs black mustard seed

Cover dish and allow black mustard seed to pop. When the seeds begin to settle, add:

8 oz onion, very thinly slice.

Reduce heat to medium and cook until softened, stirring occasionally.

Add :

1 lb 4 oz cabbage, thinly sliced

Salt to taste

Cook until wilted, stirring occasionally.

Add :

1 tbs sherry, white wine or shao xing wine

2-4 oz fresh chile, small dice

1 oz garlic, minced

1 tsp turmeric powder

Allow the alcohol to cook off, then reduce the heat to low and cover the pan.

Cook, covered, until the cabbage is tender and soft, usually 45 minutes or so.

Taste and adjust seasonings. Serve hot or keep warm, garnish with cilantro or parsely, chives or field garlic snips, fresh chiles or grated ginger.

An excellent side dish which highlights the tenderness of properly-cooked cabbage and the subtle flavors of black mustard seed and turmeric root. This dish can also be made with grated fresh turmeric, which can be added at the same point in cooking. Many people who claim not to like cabbage enjoy a tender cabbage dish like this, which brings out the natural sweetness in cabbage through slow cooking. The spices used are mild and complementary, rather than overwhelming. I would vary the level of chiles depending on what else I was serving this with–usual just a little chile for flavor, this dish is unassuming enough to be used as a side dish in a meal of almost any cuisine, vegetarian or not. More chiles can be added if the dish is to be served as accompaniment to a strong-flavored main course such as meat or oily fish.

Key : The key to this recipe is to cook the cabbage thoroughly until tender, for as long a time as it takes. This is a good dish to make a day ahead or earlier in your cooking, and will be just fine reheated or kept warm.

Take :

8 oz. carrots, sliced into 1/4″-1/2″ rounds (I like to bias cut mine to make them longer, like above)

Add to saucepan of boiling, salted water.

Boil for 3-4 minutes, then drain immediately.

Heat in a wok or sautêe pan over medium-high heat:

2 tbs neutral oil such as sunflower or vegetable

When the oil is quite hot, add :

1 tbs of coriander root paste (see below)

Stir-fry for one minute, then quickly add the boiled carrots.

Stir-fry or toss vigorously for one minute.

Add :

2 tbs sherry or cooking wine

1/2 tsp of sugar

Stir or toss vigorously for one minute or until the alcohol evaporates

Add :

1/2 tsp of freshly toasted and crushed coriander

salt and freshly ground black pepper to taste

Cut the heat and serve immediately or cover and keep warm, garnish with abundant cilantro / fresh coriander. This is best hot, but also good at room temperature.

Coriander Root Paste :

Combine in a mortar and pestle :

1/2 oz finely chopped coriander roots (roots of one bunch)

few pinches kosher salt

few grinds of black pepper

2 cloves of garlic

Mash to desired consistency. To get a more paste-like consistency, you can add more salt. This should make about two tablespoons. It can be kept for a great while if salt or oil are added. You could of course also make this in a small food chopper / processor.

This is a simple and versatile dish that could accompany many different types of cuisine. It is most definitely for lovers of coriander though! The roots add a sophistication to the flavor that there is no substitute for.

This recipe accounts for about 2 servings as a side dish, but can be easily multiplied.

Key : The key to this recipe is to have everything prepared and move swiftly during the stir-fry stage.

Tag: side dish

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