15 minutes
A quick and flavorful Asian-inspired cabbage stir-fry with garlic, ginger, and a touch of heat from red pepper flakes.
Garlic, minced
cloves
Ginger, minced
teaspoons
teaspoons
Star Anise, broken in half
pieces
teaspoons
tablespoons
tablespoons
Cabbage, quartered, cored, and shredded (1/8-inch)
0 lb
Carrot, julienned
each
to taste
Cilantro, minced
tablespoons
1. Prepare Flavor Base
In a small bowl, mix together minced garlic, ginger, red pepper flakes, and broken star anise. In another bowl, combine soy sauce and rice wine or sherry.
2. Stir-Fry Veggies
Heat a wok or skillet over high heat. Test the heat with a drop of water; it should evaporate within a second or two. Swirl in the oil, coating the pan. Add the flavor base and stir-fry briefly until aromatic. Toss in the cabbage and carrots, stir-frying until the cabbage starts to wilt, 1-2 minutes.
3. Season and Simmer
Sprinkle with salt and pour in the wine/soy sauce mixture. Cover and cook for 1 minute until the vegetables are just wilted.
4. Final Stir-Fry
Uncover and stir-fry for an additional 30 seconds. Turn off the heat and fold in the minced herbs. The cabbage should be crisp-tender.
shred cabbage uniformly, mince garlic finely, and grate ginger finely to avoid fibrous bits and ensure even cooking.
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