The title of this recipe comes after I did a test-run, and gave my kids the choice between a plate of these vegetables and a few squares of chocolate. The vegetables won hands down, even though my daughter has a serious sweet-tooth. I wasn’t able to write out exact measurements, since I make it by feel and it’s a little different each time. Just add a bit of everything until you find the perfect balance.
Onions, sliced into pinky-width half rings
Zucchini, sliced into long pinky-width sticks not including the soft part of the zucchini
Cabbage, cut into 1-2 finger-width sticks
Kinneret Farm silan, a generous amount
A lot of garlic, diced
Raspberry vinegar (or a combination of mirin and rice vinegar)
Oil for stir frying (olive oil can be used, although it’s not recommended)
- Heat the oil and stir fry the carrots until they are slightly softened, then add onion and garlic, and continue stir frying for a short time before adding the zucchini.
- When the zucchini softens, add the cabbage and continue stir frying.
- You can leave some crunchy vegetables, especially the cabbage so that not all of it is soft.
- Add the soy sauce, silan, and a bit of vinegar. Mix and taste (I like to add salt, so that not all of the salt is from the soy sauce, but this is optional).
- Add ingredients until you reach the perfect mixture (be careful not to get carried away with the raspberry vinegar – add only 1 tsp at a time). The vinegar is very important to the recipe.
Can be eaten immediately, but I think it’s even tastier after a day in the refrigerator. Even vegetable-haters will love it.
Towards the end, you can also add thick sprouts or green beans.
Bon Appetite! (The first time you make the dish, don’t worry if it doesn’t make that many servings – it’ll be worth it.)