Tonight we attended a fun, fascinating Science Cafe about epigentics, put on by the Pacific Science Center and held at the Wilde Rover Pub. Boxty, beer, and biology - you can't beat that, really!
|Kong-cannon is part of a balanced meal. Here, it accompanies veggie meatloaf and some unidentifiable purple/green stuff.|
- 4 large potatoes (Alan, the English half of the Chinglish household, thinks there should be more potatoes in this recipe)
- 1.5 tablespoons light olive oil
- 2.5 cups of chopped Napa cabbage
- 5 Shiitake mushrooms (optional)
- 6 scallions, white and green parts, sliced
- 1 handful of chopped cilantro
- 1 cup milk or soymilk
- Salt and freshly ground pepper to taste
- Bake, boil, or microwave the potatoes in their skins until done. When cool enough to handle, peel, and coarsely mash.
- Heat oil in a large skillet. Add the cabbage and saute, covered, over medium heat, stirring occasionally until limp. Add scallions and mushrooms and saute, uncovered for about 4 more minutes. If the skillet becomes dry, add small amounts of water as needed.
- Add the potatoes, cilantro, and milk, stir everything together, and turn the heat up to medium-high. Cook without stirring until the bottom of the potato mixture gets nicely browned. Fluff with a wooden spoon, season with salt and pepper, and serve.