This dish can be served warm, cold or room temperature; as a first course or a main served with steamed rice. The dish can be made ahead. Recipe by Lynne Char Bennett. Serves 3-4.
Ingredients
1 small head green cabbage, about 12-16 ounces
1/2 medium onion, about 6 ounces
3/4 to 1 teaspoon sambal oelek, or to taste (available in Asian grocery stores or well- stocked supermarkets)
1 1/2 to 2 teaspoons oyster sauce
1 to 1 1/2 teaspoons Asian sweet chili sauce
2 to 3 teaspoons canola oil
1 to 1 1/2teaspoon minced garlic
1/4 to 1/2 teaspoon minced ginger
Kosher salt, to taste
1/4 cup chicken broth, as needed
1 cup Sweet 100s or similar-size tomatoes, halved
6 ounces poached chicken
1 green onion, thinly sliced on the diagonal (optional garnish)
Directions
Cut cabbage in half and remove core. Slice lengthwise into 1/4-inch thick ribbons; set aside. Trim onion; cut from root to stem into slices no more than 1/8-inch thick; set aside. Combine sambal, oyster sauce and sweet chili sauce into a small ramekin; set aside.
Add oil to a wok or large skillet over medium heat. Add onion and cook until soft — stirring occasionally — about 3 minutes. Add garlic and ginger, and cook until aromatic. Add cabbage, broth and salt to taste. Cover and cook until cabbage is just tender but still has a little crunch, about 2-3 minutes; stir at least once.
Stir in oyster sauce mixture; taste and add more salt or chili heat as desired.
The recipe can be made ahead to this point. Just before serving, stir in tomatoes and warm. Garnish with chicken slices and green onion, if using.
