Monday, June 28, 2010

Cabbage rolls and tofu vegetable soup

So we got a big ol' head of Chinese cabbage in our CSA a few weeks ago and we had a good bit of pulled chicken left over from Lowcountry BBQ. Yorke decided to make some wraps with the cabbage and chicken and a sesame/soy sauce. I'm not sure if I'm 100% right on what went into everything...

We had a hot and sour soup with tofu and some of the cabbage, kale, onions, garlic, red pepper and lime juice.

She sauteed the chicken with onions, cabbage, carrots, sesame oil and cayenne. It retained some of the smoky bbq flavor the chicken already had, but it really gave it more of an Asian flavor with the sesame oil. We added some strips of basil as well.

The chef in action. The sauce was soy and sesame oil with toasted sesame seeds, cayanne and lime juice.

Finished product. Absolutely full of nom.

What went into the compost.

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