Grilled Cabbage Slaw

From Bon Appetit

Coleslaw on the grill? Absolutely. It makes the cabbage and green onions tender and adds just a bit of smoky flavor.

Ingredients

•  Nonstick vegetable oil spray
•  1/2  cup  tarragon vinegar [or rice wine, or apple cider]
•  1/2  cup  sugar
•  1/2  cup  vegetable oil plus additional for brushing
•  2  tablespoons  Dijon mustard
•  1  tablespoon  chopped fresh tarragon
•  1  medium head of red cabbage (about 1 3/4 pounds), quartered through core
•  1  bunch green onions (about 6), trimmed [our onions would work as well]

Directions

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup   oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.

Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface. Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper. [ I think you could also do this in the stovetop with a non-stick pan or griddle, or even lightly sauté chopped cabbage and just dress with ingredients.]

Pork, Cabbage & Spinach Stir-Fry

Ingredients

• 1 pork tenderloin (3/4-lb.)(you can sub tofu, tempeh, chicken, beef etc. for pork)                               
• 4 cups sliced cabbage
• 3 tablespoons EACH soy & hoisin sauce                      
• 4 cups spinach
• 1/2 cup chicken broth                                              
• 5 cups hot cooked rice
• 2 tablespoons minced garlic, divided                             
• 1-1/2 cups sliced green onions
• 1 Tb. teaspoons minced peeled fresh ginger, divided        
• 1 teaspoon cornstarch
• 2 cups sliced shiitake mushroom caps                          
• 1 tablespoon vegetable oil (or sesame)
• 1/4 teaspoon crushed red pepper                

Directions

Trim fat from pork [or other protein] cut into strips. Put pork, 2 Tbs. soy sauce, 2 tsp. garlic & 1 tsp. ginger in a bowl. Cover; marinate in refrigerator 2 hours. Put 1 Tbs. soy sauce, 2 tsp. garlic, 1 tsp. ginger, broth, hoisin sauce & cornstarch in a bowl; stir with a whisk. Heat oil in a wok or skillet over medium-high heat. Add 2 tsp. garlic & crushed red pepper; stir-fry 30 seconds. Add mushrooms & onions, cabbage stir-fry 3 minutes. Add broth mixture & spinach; bring to a boil. Cook 1 minute or until mixture is thick. Serve over rice. Serves 5. [You could also do vegetables in this order, but cook sauce in separate sauce-pan and combine at very end to avoid over-cooking vegetables].

Quick Beef with Broccoli- (if you’re a meat eater this classic dish is delicious)

From Oink Like a Chicken  

Ingredients

• 1/2 pound lean, boneless top round steak
• 1/2 teaspoon vegetable oil
• 2 cups fresh broccoli flowerets
• 1 clove garlic, minced
• 2 teaspoons cornstarch
• 1/4 cup plus 2 tablespoons dry white wine [or rice wine vinegar]
• 1/4 cup low-sodium soy sauce
• 1/2 cup boiling water
• 1/4 cup sliced green onions

Directions

Trim fat from steak. Slice steak diagonally across grain into thin strips. Coat a wok or large non-stick skillet with cooking spray, place over medium-high heat until hot. Add steak; stir-fry 2 minutes. Remove steak from wok; set aside, and keep warm. Add oil to wok; place over medium-high heat until hot. Add broccoli; stir-fry 3 minutes. Add tomato, green onions, and garlic; stir-fry 1 minute. Combine cornstarch, wine, and soy sauce; stir well. Add cornstarch mixture and beef to wok; stir-fry 1 minute or until sauce is thickened and bubbly. Serve over rice. Yields 2 servings.

Japanese Noodles With Asian Greens & Tofu

Ingredients

• 1/4 cup soy sauce                      
• 2 tablespoons honey         
• 2 tablespoons sesame oil   
• 2 teaspoons cornstarch      
• 8 green onions, chopped    
• 2 large garlic cloves, minced      
• 1 12-ounce package udon noodles (or linguine, freshly cooked)       
•  1 12-ounce package tofu, cut into 1/2-inch pieces, drained 
• 1 lb (approx.) bok choy, bottom third discarded, sliced       
• 1 tablespoon minced peeled fresh ginger
• 2 tablespoons balsamic vinegar

Directions                                   

Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. Add greens and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper. (Mushrooms, carrots, cabbage etc. would be nice additions to this meal.)