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Spicy Stir-Fried Cabbage

By cooking.nytimes.com

Spicy Stir-Fried Cabbage

Cook:10min

Updated at: Sat, 12 Apr 2025 19:18:22 GMT

Nutrition balance score

Good

Glycemic Index

41

Low

Nutrition per recipe

Calories438.9 kcal (22%)

Total Fat28.7 g (41%)

Carbs33.8 g (13%)

Sugars14.7 g (16%)

Protein8.2 g (16%)

Sodium1966.9 mg (98%)

Fiber11.4 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 teaspoonsminced ginger

½ teaspoonred pepper flakes

2 teaspoonssoy sauce

2 tablespoonsShao Hsing rice wine

2 tablespoonspeanut oil

small, quartered, cored and cut crosswise into 1/8-inch shreds

medium, cut into julienne

2 tablespoonschives

minced, Chinese chives or cilantro

Instructions

View on cooking.nytimes.com

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Notes

7 liked

0 disliked

Crispy

Delicious

Makes leftovers

Special occasion

Spicy

Rebecca Stringer· 10 months ago

I made this to use up left over roast pork and crackle. I chopped the left over pork into little pieces and stir-fried on high for 2mins before transferring to a plate. Meanwhile I reheated the pork crackle in a 180°c oven ~ 5mins. I followed the stir-fried cabbage recipie as written, added coriander and spring onion at the end before tossing in the pork bits. I chopped the crackle and sprinkled on top to serve. I added chillie oil to mine also as I like spice. Delicious!

Fine, easy Not amazing