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GOODNESS
Cabbage: This big head of leaves is from the ancient family of brassica that includes broccoli, Brussels sprouts, chard, kohlrabi and bok choy. When it is cooked a bit too long, these veggies will give off an odor of rotten eggs. That's due to the sulfur compounds that make them all so healthy, so you have to take the good with the bad. These handy chemicals are cancer fighters that work by pushing potential cancer-causing cells to commit suicide. In addition, they contain antioxidants and help prevent cardiovascular disease. They are also full of vitamins and minerals, so get some cabbage into your diet. The only warning is to people with hypothyroidism, who shouldn't overindulge.
Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
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Recipe

Pork and Noodle Soup with Shiitake and Snow Cabbage

serves
prep time: 10
cook time: 68

ingredients

  • 3 tablespoons medium-size dried shiitake mushrooms (dried forest mushrooms)
  • 1 cup cold water
  • 2 (1 inch-diameter 0.125 inch-thick slices) peeled ginger
  • 1 pound fresh Shanghai noodles
  • 3 tablespoons peanut oil or vegetable oil, divided
  • 1 1/2 cups pork butt, trimmed, cut into 2 inch-long matchstick-size strips
  • 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
  • 1 tablespoon soy sauce
  • 1 (7/8 cup) can preserved snow cabbage, well drained
  • 1 cup drained canned bamboo shoot strips (most of 1 8 ounce can)
  • 3/4 teaspoon sugar

directions

Place shiitake mushrooms in medium bowl. Add 1 cup cold water, let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms dry. Cut off stems, discard. Thinly slice caps.

Combine broth, ginger, and reserved mushroom liquid in large saucepan, bring to boil. Cover and reduce heat to low.

Boil noodles in salted water until tender but still firm to bite, about 3 minutes. Drain, divide among 6 bowls.

Heat 14 inch-diameter flat-bottomed wok or heavy 12 inch-diameter skillet over high heat until drop of water evaporates on contact. Add 2 tablespoons oil, then pork, spreading evenly. Cook without stirring 20 seconds, then stir-fry pork until no longer pink, about 2 minutes. Stir in rice wine and soy sauce. Transfer to plate.

Add remaining 1 tablespoon oil to same wok (do not clean) over high heat. Add mushrooms, stir-fry 1 minute. Add snow cabbage, bamboo shoot strips, and sugar, stir-fry 30 seconds. Stir in pork and any accumulated juices. Stir-fry 1 minute. Top noodles with pork mixture. Divide hot broth among bowls.