Spicy Stir-Fried Cabbage
Source: NYT Cooking
Ingredients
Number of Servings: 6
FEATURED: 1-2 Ibs Tokyo Bekana greens, cut into 1/8-inch shreds
4 garlic cloves
2 tsp fresh ginger, minced; or 1 Tbsp ground ginger
½ tsp red pepper flakes (or 1-2 unseeded and sliced jalapeños, depending on spiciness)
2 tsp soy sauce
2 Tbsp Shao Hsing rice wine (or dry sherry, white wine, or apple juice)
2 Tbsp vegetable/canola oil
1 medium carrot, cut into tiny strips
Salt, to taste
2 Tbsp minced chives, green onions and/or cilantro, to garnish
1 star anise, broken in half (optional)
Directions
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min
Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another bowl.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over a high heat until a drip 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 titling 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 on high heat for one minute until just wilted.
Uncover and stir-fry for another 30 seconds, then stir in the chives/cilantro and remove from the heat.
Serve with rice or noodles.
Try something new and add 1 or more of these!
Try serving it with rice or noodles.
Add more red pepper flakes or jalapeños for more spice.
Nutritional Information
(Per Serving)
*DV = Daily Value
Calories – 94cal – 21% DV
Sodium – 225mg – 10% DV
Total Fat – 7g – 34% DV
Saturated Fat – 1g
Trans Fat – 6g
Protein – 3g – 3% DV
Cholesterol – 0mg — 0% DV
Total Carbohydrates – 4.5g – 2% DV