SHANGHAINESE VEGAN CREAMY CABBAGE (V)
SHANGHAINESE VEGAN CREAMY CABBAGE (V)
vegan|low-carb|nuts|asian veg
YIELD: 3-4 servings
PREP TIME: 10 mins
COOK TIME: 15 mins
Ingredient / Recipe notes:
-This is a classic Shanghainese restaurant favourite, commonly made with Chinese ham, farm-factory chicken broth, and industrialised dairy cream. This recipe is reimagined with a cashew cream and nutritional yeast to bring out a full umami.
- This recipe is reimagined with a Cashew cream sauce, which is a convenient, tasty, and nutriticious alternative
- High in heart-healthy and anti-inflammatory monounsaturated fat.
- High in protein, helps with blood sugar balance.
- With a complementary suite of micronutrients such as magnesium and B vitamins.
INGREDIENTS
2 tsp organic canola, avocado oil or extra virgin olive oil
400g organic baby cabbage
1/2 knob ginger, scrubbed and sliced
400ml water (can substitute organic vegetable / pasture-raised chicken broth)
15g very cold vegan butter, cut into knobs (can substitute organic/grass-fed cultured butter)
1 small handful goji berries, rinsed
Vegan cashew cream sauce
1/2 cup cashews, soaked and rinsed
3/4 cup filtered water
l/2 tsp Himalayan pink salt
1/2Tbsp nutritional yeast
DIRECTIONS
Rinse, drain and cut baby cabbage across lengthwise, if it is a big cabbage then cut across lengthwise again. Set aside. (See video)
Put all of the vegan cashew cream sauce ingredients in a blender and blend on high until smooth. If it's grainy on tasting, blend for a little longer. You should end up with a smooth sauce on the salty side.
Heat up a pan on medium-high heat with cooking oil, add ginger slices, it should sizzle. Let saute until fragrant.
Add the cabbage, leave to saute for a couple minutes, then turn. Making sure the heat is not too high or too low, based on moderate sizzling sounds.
Add water or broth of choice, cover for 2-3mins or until cabbage is soft but still have bite.
Add 1/3 or half of the cashew cream sauce, let it dilute in the cooking liquid while making sure the cabbage gets a decent coating. You can add more sauce to adjust consistency and flavour to your liking. Save remaining sauce in the fridge for other uses.
Add the goji berries, mix well.
Plate only the cabbage, set aside.
Continue simmering the cooking liquid on medium-low heat, add knobs of very cold vegan butter, whisk or swirl to thicken sauce as it reduces at the same time.
Pour sauce onto the plated cabbage.
Enjoy!
