Drunken Cabbage Food

MICHAEL SYMON'S DRUNKEN CABBAGE

Steps:

• In a large saucepan, cook the bacon over low heat.
• Add the onions and sweat for 2 minutes.
• Add remaining ingredients and season.
• Cook until cabbage is tender, about 30 minutes.

DRUNKEN CABBAGE

Steps:

• Serving suggestions: serve this hot or cold, as a side for chicken or pork.
• In a large saucepan, cook the bacon over low heat. Add the onions and sweat for 2 minutes. Add remaining ingredients and season. Cook until cabbage is tender, about 30 minutes.

MY FAMOUS DRUNKEN NOODLES

Steps:

• Make sauce: Combine all of the ingredients in a small bowl. Set aside.
• Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
• Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
• Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
• Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.

DRUNKEN CABBAGE

Steps:

• 1. Peel outer leaves from cabbage (save for cabbage rolls) and wash cabbage. Cut in quarters and shred. Prep the orange as well.
• 2. Put currants (or raisins) in a bowl and pour the red wine over the top. Let set for about 2-3 minutes.
• 3. Add stock and orange juice to large pot (you'll need it when you start anyway) and bring to a simmer.
• 4. Add the cabbage, raisins (and remaining wine they were soaked in) and the orange zest. Stir often with tongs (to make sure you turn the cabbage at the bottom)
• 5. Cook until the cabbage is almost done (to your liking) then add the salt, pepper, and finish (toss in and coat the cabbage) with butter.

DRUNKEN NOODLES

Steps:

• Place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes.
• Whisk oyster sauce, white sugar, vinegar, and lime juice together in a bowl until sauce is smooth.
• Pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. Cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to 1 side of wok.
• Pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture.
• Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.