Spicy Stir-Fried Cabbage
Andrew Scrivani for The New York Times
We felt that the original recipe was lacking something, so we refined it until we got something bang on delish.
Recipe adapted from
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Ingredients
- 6 garlic cloves, or to taste, smashed and minced
- 2 teaspoons ginger, minced
- ½ teaspoon red pepper flakes, or to taste
- 1 whole star anise, broken into pieces
- 1 tablespoon soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 1 pound cabbage (~1 small head), quartered, cored, and slivered
- 1 medium carrot, julienned
- 1 teaspoon honey
- ½ teaspoon soup bullion powder
- ¼ teaspoon MSG powder
- ½ teaspoon salt, or to taste
- 2 tablespoons minced chives or cilantro
Steps
- Combine the garlic, ginger, red pepper flakes, and star anise in a small bowl.
- Combine the soy sauce and wine in another small bowl.
- Heat a wok or a 12-inch skillet over high. When hot add the oil and swirl it around. When the oil shimmers, add the garlic, ginger, pepper flakes, and star anise.
- Stir-fry until fragrant (~30 seconds), then add the cabbage and carrots.
- Stir-fry until the cabbage begins to wilt (~1-2 mins).
- Add the wine and soy sauce mixture. Cover and steam until tender but crips (~1-2 mins).
- Uncover, add the honey, salt, soup powder, and MSG.
- Toss well and stir-fry for another 30 seconds.
- Taste and adjust flavors to your liking.
- Remove from heat, stir in the chives, and serve.
Pro Tips
- If you don't have whole star anise, you can skip it or add a pinch of Chinese five-spice powder.
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Recipe Tags
Featured
Meatless
Side Dish
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