An Asian treatment of chestnuts that will be right at home with all your side dishes.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
3
tablespoons peanut oil
2
teaspoons minced garlic
2
teaspoons minced peeled fresh ginger
1
/4 teaspoon salt
1
pound Napa cabbage, quartered lengthwise, cored, and sliced diagonally into 1/4-inch-wide strips
2
cups bottled peeled cooked whole chestnuts (10 ounces) halved
1
/2 teaspoon sugar
1
tablespoon soy sauce
1
teaspoon Asian sesame oil
Need to make a substitution?
Preparation
Heat peanut oil in a wok or 12-inch heavy skillet over high heat until just beginning to smoke then stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add cabbage and cook, tossing, until just beginning to wilt, about 2 minutes, then stir in chestnuts and sugar. Reduce heat to moderate and cook covered, 3 minutes, then stir in soy sauce and sesame oil. Serve immediately.