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Spicy Stir-Fried Cabbage

Spicy Stir-Fried Cabbage

TIME ten minutes

This is a feeder version of a classic Chinese stir-fry. The authentic versions I’ve encountered embrace some pork or bacon,however the chilies, ginger, garlic, star anise and also the cabbage square measure flavoursome enough while not meat. I’veaccessorial carrots for color.


4 garlic cloves, minced

2 teaspoons minced ginger
½ teaspoon red pepper flakes
1 star anise, broken 0.5
2 teaspoons soy (more to taste)
2 tablespoons Shao Hsing rice wine or dry fortified wine
2 tablespoons peanut or vegetable oil
little cabbage, one to one 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds
1 medium carrot, take cut
Salt to style
2 tablespoons minced chives, Chinese chives or cilantro



Combine the garlic, ginger, red pepper flakes and star anise during a little bowl. mix the soy and wine or fortified wine in another little bowl.


Heat a 14-inch flat-bottomed cooking pan or a 12-inch pan over high heat till a drop of water evaporates inside a second or 2once accessorial to the pan. Swirl within the oil by adding it to the perimeters of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for many seconds, simply till sweet, then add the cabbage and carrots. Stir-fry for one to 2 minutes till the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. cowl and cook over high heat for one minute till simply limp. Uncover and stir-fry for one more thirty seconds, then stir within the chives or cilantro and take away from the warmth. The cabbage ought to be crisp-tender. Serve with rice or noodles.
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