Chilli and ginger-marinated beef stir-fry with Savoy cabbage and cashews
Zingy, bright, salty, sweet and spicy flavors blend to create a sumptuous and light dish with various and interesting textures
Published originally on my blog on 22 March 2015
You couldn’t tell by the recipes you see on this blog of mine, but I have a deep love for Asian cuisines; Chinese, Thai, Vietnamese, Indian, Japanese, Indonesian. I cook and eat dishes from these countries quite often and I’m not sure why my love for these cuisines is not reflected here. I will try to rectify that, however, and share with you my favorites.
When I was about seventeen, I became obsessed with Chinese food that was not particularly popular or widespread in Greece at that time. I bought cookbooks which were actually among the first cookbooks I have ever purchased, I persuaded my mom to buy me a wok and chopsticks, and my adventure in the kitchen began. Up until that time, I had learned everything about cooking from my family—my mom, my grandmother and grandfather—so this was the first time I was venturing out on my own and exploring other flavors, aromas and way of cooking. It was thrilling!
I was intrigued by the exotic ingredients, those I could find that is, and the unique flavors, and apart from the basic dishes I learned how to cook, like fried rice, stir-fries, noodles and spring rolls, I also taught myself how to eat with chopsticks. I never gave up until I learned how to use them properly, no matter how difficult it was for me, and I remember I ate every kind of food with chopsticks in order to practice. It was hilarious.
I used to invite my friends over for dinner to show off my skills and introduce them to Chinese cooking and they were so impressed. They found it delicious and I was so proud. I guess I have always had that deep-rooted need to feed people and see the satisfaction on their faces.
Then my obsession moved to the subcontinent of India and the intoxicating flavor of spices and herbs that were not so unfamiliar to me since my family’s style of Greek cooking (Politiki cuisine) is very much dependent on similar spices.
When I moved to Holland a few years ago, I discovered even more Asian cuisines, and since there’s a huge Asian community in The Hague, with shops that have everything I could ask for, I began experimenting and learning more about them. My love blossomed as I began discovering the Indonesian cuisine, very widespread here in Holland, as well as the Vietnamese and Malaysian.
I can safely say that I cook at least once a week an Asian or Asian-inspired recipe, and it’s about time I shared some of them here as well. This one is Chinese-inspired and based on the technique of stir-frying.
Beef, very thinly sliced, is marinated in a mixture of fresh, fiery, red chilli peppers, garlic, ginger, soy sauce and Chinese five-spice, and then is added to a piping hot wok and stir-fried. The majestic and beautifully deep green Savoy cabbage, cut into long strips, is added to the pan, along with some cashews and the juices of the marinade, and a few minutes later the dish is served with rice noodles and a good squeeze of lime. The zingy, bright, salty, sweet and spicy flavors blend to create a sumptuous and light dish with various and interesting textures.
