Corned beef gets a Chinese makeover

Published 6:25 pm Tuesday, March 11, 2008

The Chinese have got it right when it comes to including meat in a healthy diet. Their secret: more vegetables, less meat.

The Chinese approach to using meat in cooking is a great way to enjoy meats that are flavorful but fatty or high in sodium, like corned beef.

This recipe for sweet-and-sour cabbage with corned beef borrows many of the elements of the traditional St. Patrick’s Day meal and makes them into a healthy side dish.

Thin strips of deli sliced corned beef, which are lean but quite salty, are used to flavor nutrient- and fiber-rich shredded cabbage and carrots.

Cider vinegar, Dijon mustard and brown sugar create a tangy contrast to the saltiness of the corned beef.

The dish is easy to prepare, but to save more time, use packaged shredded cabbage and shredded or matchstick carrots, which can be found in the produce section of most grocers.

Sweet-and-sour cabbage with corned beef

1 teaspoon canola oil

4 ounces deli sliced corned beef, cut into thin strips

3/4 cup water

1/4 cup cider vinegar

2 tablespoons coarse Dijon mustard

1 tablespoon brown sugar

6 cups shredded green cabbage (about 1 pound)

2 cups shredded carrots

Salt and freshly ground black pepper, to taste

In a large nonstick skillet with a lid, heat oil over medium-high.

Add the corned beef and sauté, stirring often, until lightly browned, about 2 minutes. Add the water, vinegar, mustard and brown sugar. Stir to combine.

Add the cabbage and carrots and reduce heat to medium-low. Cover and simmer, stirring occasionally, until the vegetables are very tender, 15 to 20 minutes. Check the vegetables midway through and add more water if necessary.

Season with salt and pepper before serving.

Makes six servings.