Spicy Stir-Fried Cabbage
Updated Feb. 1, 2023
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4garlic cloves, minced
- 2teaspoons minced ginger
- ½teaspoon 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 1½ pounds, quartered, cored and cut crosswise into ⅛-inch shreds
- 1medium carrot, cut into julienne
- Salt to taste
- 2tablespoons minced chives, Chinese chives or cilantro
Nutritional analysis per serving (4 servings)
115 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 2 grams protein; 419 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- 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.
Private Notes
Comments
After you stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. But before you cover and cook over high heat, turn off the heat and let the cabbage sit for 5 to 10 minutes. Then continue with the recipe. It makes the seasonings better blended and more flavorful.
Great taste, had Napa cabbage that was almost over it's prime, did not have any dry sherry so used 1 TBS of Mirin and 1 TBS of Rice Vinegar. Also used Red Pepper instead of Carrot. Love the slightly spice flavor and a crunch still remains. Will make again, perhaps finish with toasted sesame seeds.
Added more garlic and ginger and toasted sesame seeds and roasted peanuts it was delicious!
Love this. Didn’t have star anise so used about 1/4 tsp Five Spoce powder. Added sliced chicken. Lots of scallions because I got so many at the farmers market. I’d make more sauce next time.
I didn’t have ginger or rice wine/sherry. I subbed scallion whites and white wine with good results. Used the scallion greens in place of the chives. Nice dish.
I went with Ben's advice the I added some cooked chicken afterwards. It worked. Cheryl