Napa Cabbage Stirfry

from Diet Taste

Ingredients:

  • 2 tsp sunflower oil (or other neutral oil)
  • 1 head napa cabbage, sliced into ½ inch pieces
  • ¼ cup water
  • 1 Tbsp soy sauce
  • 1-2 Tbsp rice wine (or white wine)
  • ½ Tbsp brown sugar
  • salt, ground black pepper
  • 1 tsp toasted sesame oil (optional)

Method:

In a large pan, cook cabbage in oil about 2 minutes. Add water and cook for about 3-5 minutes or until cabbage is wilted.

Add the soy sauce, rice wine and brown sugar. Season with salt and ground black pepper. Stir well and cook for about 1 minute more. The cabbage should still remain crisp-tender.

Serve drizzled with sesame oil and sprinkled with chopped chives (optional).

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Tuna Salad With a Kick

from F/V St. Jude - demo recipe created by Metropolitan Market

Ingredients:

  • 1 (6 oz.) can St. Jude Albacore
  • ¼ C chopped fresh cilantro
  • ¼ C coarsely chopped scallions
  • ¼ C coarsely chopped celery or water chestnuts
  • ½ C Terrapin Ridge Wasabi Lime Mustard or any spicy mustard
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. cracked black pepper

Method:

Combine tuna, cilantro, celery or water chestnuts in a bowl.

Stir in mustard, mayonnaise and pepper. Adjust seasonings if necessary.

Serve with rice crackers or roll in rice paper to form spring rolls.

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