Ancestral Inheritance Menu Cabbage and Asparagus Stir-Fry

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Cabbage and Asparagus Stir-Fry

"I concocted this recipe the day prior to this using cabbage and asparagus. It has come to be my husband's most recent favourite vegetable stir-fry aspect dish! Thinly sliced leftover meat or seafood added will make this a prime dish. I used a thinly sliced ham steak that made a yummy, quick dinner."

Ingredients :

three cups sliced cabbage
1/4 cup red wine vinegar
1/4 cup greater-virgin olive oil
1/4 cup red wine
1 (eight ounce) can sliced water chestnuts, tired
1 (7 ounce) can sliced mushrooms, tired
2 cloves garlic, thinly sliced
1 (sixteen ounce) bundle frozen cut asparagus
1 cup thinly sliced ham

Instructions :

Prep : 10M	Cook : 4M	Ready in : 55M

Place cabbage in a bowl. Whisk pink wine vinegar and oil together in a separate bowl; pour over the cabbage. Marinate, mixing 4 to 5 instances, approximately 15 mins.
Heat a 10-inch skillet over medium heat. Add cabbage. Cook and stir until cabbage begins to wilt and lightly brown, about 10 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of meals off the lowest of the pan with a wood spoon.
Combine water chestnuts, mushrooms, and garlic within the deglazed skillet. Cook and stir till flavors integrate, approximately five mins. Add asparagus and ham. Cook, stirring from time to time, till asparagus is crisp-smooth, 6 to ten mins more.

Notes :

Feel loose to replace the red wine with water or your stock of preference.
Ham can be changed with 1 cup of thinly sliced leftover hen, 8 oz of scallops, or eight oz. Of peeled shrimp.

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