Spicy Stir-Fried Cabbage

• Produce

  • 1 Cabbage, small
  • 1 Carrot, medium
  • 2 tbsp Chives
  • 4 Garlic cloves
  • 2 tsp Ginger

• Condiments

  • 2 tsp Soy sauce

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1 Salt
  • 1 Star anise

• Oils & Vinegars

  • 2 tbsp Peanut or canola oil

• Beer, Wine & Liquor

  • 2 tbsp Shao hsing rice wine or dry sherry

Found on cooking.nytimes.com

Description

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.

Nutrition