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2 1/2 tablespoons tomato paste
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2 1/2 tablespoons soy sauce
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2 1/2 teaspoons balsamic vinegar
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1/2 teaspoon Chinese black bean-chile sauce (see Notes)
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1 1/2 tablespoons vegetable oil
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1 garlic clove, minced
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2 pounds Savoy cabbage, cut into 2-inch pieces
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1/2 cup roasted whole cashews
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In a bowl, mix the tomato paste, soy sauce, vinegar, black bean-chile sauce and 1/4 cup of water.
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Heat the oil in a wok. Add the garlic and stir-fry over moderately high heat for about 30 seconds. Add the cabbage and stir-fry until just wilted, about 5 minutes. Add the sauce mixture and stir-fry for 1 minute. Serve topped with the cashews.
Notes
Chinese black bean-chile sauce is available at Asian specialty stores and some supermarkets.
Serve With
Serve with barbecued spareribs—a natural for this Chinese-inspired dish.
