4 to 6 Servings
Some cooks may consider it cheating, but I have no qualms about using the shredded coleslaw or broccoli slaw mixes and shredded carrots in supermarket produce sections. They are particularly useful when preparing vegetable side dishes that complement all types of grilled or barbecued dishes.
1 14- or 16-ounce bag shredded coleslaw
1 10-ounce bag shredded carrots
1 tablespoons olive or canola oil
¾ teaspoon crushed red pepper flakes
2 tablespoons chopped fresh ginger
1 medium red pepper, cored, seeded, and cut into dice
2 tablespoons rice wine or sake
Hot and Sour Dressing, combine in a small bowl:
¼ cup soy sauce
¼ teaspoon salt
3 tablespoons sugar
2 tablespoons Chinese black vinegar or Worcestershire sauce
1. Heat a wok or a heavy skillet with the olive or canola and sesame oil until hot, but not smoking. Add the red pepper flakes and ginger, and stir-fry until fragrant, about 10 seconds. Add the diced red pepper and toss lightly over high heat. Add the coleslaw and carrots, and toss lightly. Add the rice wine, stir, and cover. Cook over medium-high heat for a minute or two. Uncover and add the pre-mixed Dressing. Toss lightly for a minute and remove to a serving bowl. Serve hot, room temperature, or cold.