SPICY STIR-FRIED CABBAGE RECIPE - NYT COOKING
This is a vegetarian version of a classic Chinese stir-fry. The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat. I’ve added carrots for color.
Provided by Martha Rose Shulman
Total Time 10 minutes
Yield Serves four
Number Of Ingredients 11
Steps:
- 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 Facts : @context http//schema.org, Calories 116, UnsaturatedFatContent 7 grams, CarbohydrateContent 10 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 419 milligrams, SugarContent 4 grams, TransFatContent 0 grams
QUICK KIMCHI RECIPE - BBC GOOD FOOD
This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish.
Provided by Good Food team
Categories Side dish
Total Time 20 minutes
Prep Time 20 minutes
Yield Makes enough to fill a 1-litre jar, serves 8 as a side
Number Of Ingredients 10
Steps:
- Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
- Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.
Nutrition Facts : Calories 42 calories, FatContent 1 grams fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 2 grams fiber, ProteinContent 1 grams protein, SodiumContent 2 milligram of sodium
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