Stir fried cabbage

Stir fry meals are great for many reasons. 1) You can use up a lot of veggies in your fridge that might be getting old, 2) it cooks quickly, 3) you can really adapt the dish to your preferences. For example, I like mine spicy and my veggies a bit caramelized. Perhaps you prefer your veggies more crisp and less heat. Whatever floats your boat!

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I had some chicken that was cooked and ready to be used. I found this recipe online and adapted it to the ingredients I had and my preferences. I love stir fry!

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Stir fried cabbage, adapted from NY Times

  • 10-12 oz. cooked chicken breast, cut into bite sized pieces (I had cooked mine in advance – you could easily cook it prior to preparing the stir fry)
  • 4 garlic cloves, minced
  • 1/2 teaspoons dried ginger
  • 1/2 teaspoon red pepper flakes
  • 1 Tablespoon soy sauce (more to taste)
  • 1 tsp. sesame oil
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon Sriracha sauce
  • 2 teaspoon cornstarch, dissolved in 6 Tablespoons cold water
  • 1 Tablespoon vegetable or canola oil
  • 1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/2-inch shreds
  • 1/2 onion, cut into 1/8-inch slices
  • 2 medium carrots, cut into julienne
  • Salt to taste
  • 2 Tablespoons cilantro (optional)
  • 2 green onions, sliced

1. Combine the garlic, ginger and red pepper flakes in a small bowl. Combine the soy sauce, sesame oil, vinegar, Sriracha and cornstarch water in another small bowl.

2. Heat a wok or large skillet over high heat. Swirl in the vegetable oil by adding it to the sides of the pan and tilting it back and forth. Add the cabbage, carrots and onion. Stir-fry for a few minutes, about 5-10, until the veggies wilt and begin to caramelize just a bit. Add the garlic, ginger and pepper flakes and sauté for another minute. Next, add the salt and vinegar/soy sauce/wet ingredients mixture and cooked chicken. Cover and cook for 3-5 minutes. Uncover and stir-fry until mixture is thickened. Stir in the cilantro and green onions and remove from heat. The cabbage should be crisp tender. Serve with rice, noodles or more veggies. Garnish with Sriracha sauce and more green onions.

Yield: Serves four.

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. It’s recommended you have everything in place as it cooks quickly. Just omit chicken for a nice side dish or for vegetarians tofu would work here nicely.

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You could add other veggies to this stir fry if you’d like. I really liked the green cabbage with the orange carrots. This is the only photo I have as it comes together quite quickly. Perfect for a busy work night.

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I smothered mine with some more Sriracha sauce and dug in. We will be repeating this dish! Enjoy!

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About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Main Dish, Sides, Veggie. Bookmark the permalink.

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