INGREDIENTS
4 garlic cloves, minced
2 teaspoons minced ginger
½ teaspoon red pepper flakes
1 star anise, broken in half
2 teaspoons soy sauce (more to taste)
2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons peanut or canola oil
1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds
1 medium carrot, cut into julienne
Salt to taste
2 tablespoons minced chives, Chinese chives or cilantro
PREPARATION
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.
Ben Comment: 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.
Sue Comment: Added more garlic and ginger and toasted sesame seeds and roasted peanuts it was delicious!
Nikita Comment: 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!
4 garlic cloves, minced
2 teaspoons minced ginger
½ teaspoon red pepper flakes
1 star anise, broken in half
2 teaspoons soy sauce (more to taste)
2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons peanut or canola oil
1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds
1 medium carrot, cut into julienne
Salt to taste
2 tablespoons minced chives, Chinese chives or cilantro
PREPARATION
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.
Ben Comment: 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.
Sue Comment: Added more garlic and ginger and toasted sesame seeds and roasted peanuts it was delicious!
Nikita Comment: 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!
