Spicy Stir-Fried Cabbage
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves four
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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.
Tip
- 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
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Cooking Notes
Ben
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.
River BOB
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.
Sue Dennett
Added more garlic and ginger and toasted sesame seeds and roasted peanuts it was delicious!
daryl
Use chinese five spices mix
Josephine
Recipe turned out great with Savoy cabbage. I used coconut oil for sautéing and an orange bell pepper instead of a carrot for color.
Jennifer
This is a fantastic recipe. I'm serving this as a side item to pork tenderloin. My only suggestion is to add just a drizzle of sesame oil at the end to give it a little nutty asian flavor along with some toasted sesame seeds.
Nikita
Doubled the recipe with fennel and broccoli, added tofu. Followed the suggestion to let sit for 5-10 and it made all the difference: the flavours were well absorbed--including by the tofu!--and the veggies were perfectly cooked. Delicious as is and wonderfully crunchy but future mods might include adding hint of sugar and sesame oil (or seeds as another reviewer mentioned). Will definitely make again!
George
I had to laugh as I read the comments '...didn't have the ingredients but...' This really is more a nudge to stirs fry what ever shredded greens you got at the bottom the crisper, and the 25 comments the inspiration to add your own love....Mazel ! This is the best kind of no recipe, recipe.
Emily
I love this recipe - really easy, delicious, and it uses ingredients that are pantry staples. I always leave out the star anise and it still has lots of flavor. Following the cooking times as directed helps to ensure that the cabbage stays crisp-tender and doesn't lose its color.
Christine
I used bagged coleslaw mix. Turned out perfect!
Sally
I used red and yellow peppers instead of carrot, as another reviewer suggested, and that really added a great layer of flavor, as well as the visual appeal. I finished with both cilanto and finely-sliced green onion (more is more!). Excellent dish and able to hold its own alongside kalbi ribs.
Nikhil
This recipe worked out great for a quick dinner!
I added onions when frying the ginger + garlic mix. Replaced the carrots with bell peppers. I also added some szechuan peppers for that extra zing. At the end I stirred in some egg noodles for about a 1 minute.
Ralph Joerger
Added 2 tablespoons of oyster sauce and some fresh chilies and I think it was a very good idea to enhance the flavor.
Hanmeng
One of the worst things I've ever tasted.
Jo
I actually used a little guanciale (unsmoked, cured pork jowl) cut up in cubes, frying them first till crisp, then stir-frying everything else in that fat. Skipped the carrot. This was a delicious & satisfying dish served with rice. No need to order in!
MAK
Thank you. I enjoyed this. I also added onion, sesame seeds and 1 T miso paste. I did not have star of anise. I will make again.
Nicole
3 cloves garlic 1T canola oil 2 tablespoons toasted sesame oil 2 tablespoons roasted white sesame seeds 1 tablespoon cooking sherry 1 teaspoon agave syrup, and apple cider vinegar dash ground black pepper 1T soy sauce 3/4 to 1 pound purple cabbage chopped 6 green onions chopped Saute cabbage in oil on high heat to char slightly. Cook medium heat and add cooking sherry, soy sauce, sesame oil, apple cider vinegar, pepper, and agave syrup until absorbed. turn off heat and add seeds, scallions.
352nightowl
Good, not great.
Leslye Borden
I loved this dish. I made it exactly as written, except that I added cooked shrimp. I loved the balance of flavors, that the recipe came out as written--the cabbage was still crunchy--and that the recipe writer warned us to do all the chopping before we started cooking. So yes, it took only 10 minutes to cook, but I started chopping a half hour prior to cooking. No complaint. Really good. Might add chicken next time.
Kevin
Great recipe, great leftovers. I will try adding fresh fennel in lieu of the anise next time - and/or maybe some radicchio. I suspect this will become a staple in our home.
catherine
Made a batch of this as the vegetable side for our workweek lunches. Decided to make it raw rather than cooked, and subbed jicama for the carrot for a change of pace. Only other change is hubby doesn’t care for anise, so I skipped it. Delicious, refreshing, and remained crunchy for several days!
Kevin
Like the jicama idea very much, maybe julienned and if not serving raw, throw it in at the very end just to warm it, but not lose its texture. Good idea!
MAK
I made half this recipe. Excellent. Followed another cook's recommendation and sprinkled sesame seeds (1 T) before plating. Also, I added chopped cilantro but did not have anise or chives.
Sue
Hooray for Martha Rose! She scores again. I had all the ingredients so no need to venture out on this chilly, cloudy day when I would rather stay home and research recipes. I added tofu, as another commenter suggested, and divided the recipe in half to serve 2 (except I did use a whole carrot). Terrific, quick, healthy meal.
Jann
What can replace star anise? Thanks!
Kevin
Try fennel seed - toasted and/or ground. Or add a little Sambuca to the liquid (still anise). Unless you dislike the licorice flavor, then do not.
John New Hope
This was as great as it was as simple. Great base cooking method. Made and cooked as described with a couple minor adds… used 50/50 sesame oil/coconut oil, threw in a red pepper bc it was in the fridge doing nothing, and I needed some protein, thought peanuts but didn’t have, added 2 tablespoons of crunchy peanut butter. Will definitely add to the regular lineup.
Paul Jay
On a whim I substituted Szechuan peppercorns for the pepper pepper flakes and lightly seared some ahi tuna I had in the fridge and tossed it in at the end. Marvelous. Try pork or chicken as well if you want to turn this side into a meal.
LB
I thought it was pretty good the first night, but it truly delicious as leftovers.
Lynne
Made as directed. Delicious.
Daniel
I really found this dish quite under-flavored, even after adding more garlic, star anise, ginger, soy sauce and cooking wine. Otherwise followed the instructions pretty much to a T. Not sure what happened
RooCook
I am blown away at how much flavor is in this simple dish. I always up the ginger/garlic content of any dish by a little because I love that profile - holy smokes - DELICIOUS. Served with crispy tofu and rice.
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