Spicy Stir-Fried Cabbage
This is a vegetarian version of a classic Chinese stir-fry. The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat. I’ve added carrots for color.
Ingredients
- 4garlic cloves, minced
- 2teaspoons minced ginger
- 1/2teaspoon red pepper flakes
- 1star anise, broken in half
- 2teaspoons soy sauce (more to taste)
- 2tablespoons Shao Hsing rice wine or dry sherry
- 2tablespoons peanut or canola oil
- 1small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds
- 1medium carrot, cut into julienne
- Salt to taste
- 2tablespoons minced chives, Chinese chives or cilantro
Directions
Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.
Notes
Advance preparation: This is a last minute stir-fry, but you can have all the ingredients prepped and ready to go several hours ahead of cooking.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 7 gramsCalories: 115Saturated Fat: 1 gramUnsaturated Fat: 7 gramsSodium: 419 milligramsSugar: 4 gramsFiber: 4 gramsCarbohydrate: 10 gramsProtein: 2 grams
Source: https://cooking.nytimes.com/recipes/1013335-spicy-stir-fried-cabbage