Stir-fried zucchini noodles with greens, cabbage and shrimp
40 minutes. Serves 4.
2 to 2 1⁄2 pounds zucchini 1⁄2 pound turnip greens, mustard greens or kale, cleaned, thick stem ends discarded (about 8 cups leaves) Salt 3⁄4 pound green cabbage
(1⁄2 medium), quartered, cored and cut in 3⁄4-inch dice (about 4 1⁄2 cups) 2 tablespoons soy sauce 2 teaspoons brown
sugar 2 teaspoons cornstarch 1 tablespoon Asian red chile paste or sauce, such as sambal oelek 2 tablespoons grapeseed, peanut or canola oil 2 large garlic cloves, minced 1 tablespoon minced fresh ginger 2⁄3 pound medium shrimp, shelled, cut in half lengthwise and deveined
1⁄4 cup cilantro leaves 1 lime, cut in wedges,
for serving
1. Bring a large pot of generously salted water to a boil. Meanwhile, spiralize the zucchini using the shredder blade. Take up handfuls and cut very long strands into manageable lengths using scissors.
2. When the water is boiling, add the greens and quickly soften, about 30 seconds. Immediately strain the greens to a bowl of ice water to stop cooking, then drain, squeezing out excess water and chop coarsely. Set aside. Bring the water back to a boil, add the cabbage, blanch 30 seconds to soften and transfer to the ice water. Drain and set aside.
3. Bring the water back to a boil and add the zucchini. Cook for 1 minute to soften, drain, shake off excess water and set aside.
4. In a small bowl, mix together the soy sauce, ¾ teaspoon salt, brown sugar, cornstarch and the chile paste. Stir to dissolve the sugar and salt and set aside.
5. Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Swirl in the oil and add the garlic and ginger. Cook, stirring, until the garlic and ginger are fragrant, about 15 seconds. Add the shrimp and cook, stirring, until the shrimp curl and turn pink, about 2 minutes. Add the cabbage and greens and stir-fry until the cabbage is crisptender, another 2 minutes. Add the zucchini noodles and soy sauce mixture and stir together until the noodles are heated through and coated with the sauce. Remove from heat, toss with the cilantro and serve with lime wedges on the side.
Note: From Martha Rose Shulman.