From the demo: Asian Street Food
Recipe Courtesy of Minnie Luong
Shredded red cabbage
3 cloves garlic, minced
1 tbsp minced ginger
1 small red onion, diced
2 tsp canola oil
1 tsp sesame oil
2 tbsp sugar
2 teaspoon fish sauce
3-4 tbsp rice vinegar
salt& pepper to taste
A few squirts of sriracha chili sauce
Heat canola and sesame oil in medium high sauté pan. Sautee red onion until soft. Add ginger sauté until the whole kitchen smells like ginger before adding cabbage. Stir and cook until cabbage is soft. About 5 minutes. Add garlic and cook for about a minute, then add sugar and salt, fish sauce, let it cook off for a few minutes. Turn on your fan, because it will start getting stinky, but don’t worry it will taste great! Add rice vinegar, cook a few more minutes before adding sriracha for a little heat. Cool off before adding to spring rolls.
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