Asian Salad

 

Asian Salad

Ingredients

40 oz. green cabbage

7.5 oz. butter

2 lbs ground beef

1.5 teaspoon salt

1.5 teaspoon onion powder

1/2 teaspoon ground black pepper

1.5 tablespoon white wine vinegar

3 garlic clove

¾ scallion, in slices

1.5 teaspoon chili flakes

1.5 tablespoon fresh ginger, finely chopped or grated

1.5 tablespoon sesame oil

Wasabi mayonnaise

24 tablespoons mayonnaise

3/4 tablespoon wasabi paste

 

Shred the cabbage finely using a sharp knife or a food processor.

Fry the cabbage in 2–3 ounces (60–90 g) butter in a large frying or wok pan on medium-high heat, but don't let the cabbage turn brown. It takes a while for the cabbage to soften.

Add spices and vinegar. Stir and fry for a couple of minutes more. Put the cabbage in a bowl.

Melt the rest of the butter in the same frying pan. Add garlic, chili flakes and ginger and sauté for a few minutes.

Add ground meat and brown until the meat is thoroughly cooked and most of the juices have evaporated. Lower the heat a little.

Add scallions and cabbage to the meat. Stir until everything is hot. Add salt and pepper to taste, and top with the sesame oil before serving.

Mix together the wasabi mayonnaise by starting with a small amount of wasabi and adding more until the flavor is just right. Serve the stir-fry warm with a dollop of wasabi mayonnaise on top.