napa with porcini and ginger

May 16, 2014 • Nancy Wolfson-Moche

Napa cabbage is boiled in a broth of porcini mushrooms and ginger.  Napa has almost no calories, but it has lots of antioxidants, fiber and vitamins: a win-win vegetable.

IMG_7751

serves 2

INgredients

3 napa cabbage leaves

4-5 dried porcini mushrooms

2 slices ginger

pinch sea salt

Process   Soak the porcini mushrooms for about 10 minutes.

IMG_7687

The soaking water will darken. Peel and slice the ginger into matchsticks.

IMG_7695

Set aside. Wash the napa cabbage well. Slice it into half-inch-thick pieces.

IMG_7698

Fill a medium-sized skillet with water and a pinch of sea salt. Add the mushrooms and their soaking water. Add the ginger pieces. Bring to a boil. Add the napa cabbage pieces and let them cook in the seasoned water for about three minutes.

IMG_7704

Remove from the water and serve with the mushroom and ginger pieces.

 

©Nancy Wolfson-Moche 2014

 

Previous Post:
«
Next Post
»

Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.