ALL SEASON COLE-FRY
4
servings
1 Tbsp vegetable oil
2 tsp salt
1 large onion, chopped
4 strips of bacon, chopped
1 small head cabbage, thinly sliced (about 4 cups)
1 large carrot, thinly sliced
1 small apple, unpeeled, diced
1/4 tsp. pepper
1/4 sp caraway seeds (optional)
Sauce: shake in a covered container
2 tsp cornstarch
2 tsp brown sugar
2 tsp cider vinegar
1 tsp soy sauce
1/2 cup beef stock or consommé
Heat oil and salt in wok; add bacon and onions and stir fry on high
until both begin to brown. Ad cabbage; stir fry 2-3 minutes; add
remaining ingredients and stir fry 2-3 minutes more. Blend in sauce;
bring to a boil; cover wok and steam 1 minute. Let stand 3 minutes to
blend flavours.
Nice with pork or sausages.
This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What
We Grow" section of the Consumer Page. BACKTO CONSUMER PAGE