4 TO 6 SERVINGS
Some cooks may consider it cheating, but I have no qualms about using the shredded slaw mixes and shredded carrots in supermarket produce sections. They are particularly useful for preparing vegetable side dishes that complement all types of grilled and barbecued dishes.
1 tablespoon olive or canola oil
½ teaspoon sesame oil
2 tablespoons chopped fresh ginger
3⁄4 teaspoon crushed red pepper flakes
1 medium red pepper, cored, seeded, and diced
1 bag (14 or 16 ounces) shredded coleslaw
1 bag (10 ounces) shredded carrots
2 tablespoons rice wine or sake
¼ cup soy sauce
3 tablespoons sugar
2 tablespoons Chinese black vinegar or Worcestershire sauce
¼ teaspoon salt
Heat the olive or canola oil and the sesame oil in a wok or a heavy skillet over medium-high heat until hot, but not smoking. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds. Add the diced red pepper and toss lightly over high heat. Add the coleslaw and carrots and toss lightly. Add the rice wine, stir, and cover. Cook over medium-high heat for a minute or two. Uncover and add the Hot and Sour Dressing. Toss lightly for a minute and remove to a serving bowl. Serve hot, at room temperature, or cold.