1 head Savoy cabbage, (about 1½ pounds), cored and cut into 1-inch squares
4 teaspoons canola or coconut oil
2 tablespoons seasoned or plain rice wine or dry sherry
4 teaspoons of black bean-garlic sauce (found at most supermarkets in the Asian section)
1 bunch scallions, minced
2 teaspoons distilled white vinegar
2 teaspoons toasted sesame oil
5 dashes hot sauce, or to taste
Preparation
Preheat oven to 500°F. Toss cabbage and canola oil in a large roasting pan and spread out in an even layer. Roast until beginning to wilt and brown, about 15 minutes.
Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss. Continue roasting until tender, about 5 minutes more. Toss with scallions, vinegar, sesame oil and hot sauce until combined.
