This has got to be one of the most ad-lib dishes that has ever appeared for dinner. The original recipes were a salad type thing. This is a stir fry. The originals have almost no ingredients in common... but whatever. I was so surprised with how well this turned out.
The sauce got all nice and thick, and the walnuts add a nice touch, as they seem to be so good at doing. I honestly have no clue why dijon popped in my head, but I saw it staring at me when I was puzzling over what to make the sauce with, and voila. I have had dijon and cabbage before, but nothing quite like this. There is a tad of spiciness, a little zip, and the yellow bean sauce adds such a nice undertone- a deep salty goodness. Not one of your prettier stir fries- but, to quote M, "I'd rather have it taste good than look pretty, if it had to be one or the other."
And, I just have to say, this is something a person can whip up quickly on a Friday night. Which was a good thing tonight, because, franlky, I'm exhausted. But the food is delish, so it's all good.
Cabbage and Green Bean Dijon Stir Fry
Inspired by this and this recipe from 101 Vegetarian Cookbooks
1/3 cup mirin
2 tablespoons rice vinegar
2 tsp yellow bean sauce
2 tbsp lemon juice
½ tbsp corn starch
3 tbsp Dijon mustard
Chili paste to taste
1/2 a small cabbage, shredded
1 ¼ lb green beans, trimmed and cut into 1 inch pieces
1 red onion, diced
1/3 cup toasted walntus
1 ½ cups pink beans
Mix together the mirin through chili paste in a small bowl. Set aside.
Heat a wok over high heat with a bit of water. Sauté the onion for a minute, then add the green beans. Sauté for 2 more minutes, then add the cabbage. After 5 more minutes stir in the beans, and then add the sauce. Stir to coat, and continue sautéing until the veggies are tender, about 4 more minutes. Remove from heat and stir in walnuts. Serve.