Oh, cabbage—often overlooked, but truly the unsung hero of the vegetable world! I stumbled upon this stir fry recipe last winter, during a snowstorm-induced pantry raid, and it was like discovering a culinary treasure chest. The crispy edges, mingling with tender bits, create a symphony of flavors and textures that I now crave on even the brightest of days.
Steps
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- Mix the minced garlic, ginger, red pepper flakes, and ground cloves in a small bowl. In a separate bowl, combine 2 tablespoons of soy sauce, rice vinegar, and maple syrup.
- Remove the stem end of the cabbage and cut it in half from top to bottom. Lay the flat side down on the cutting board, cut each half into quarters, then slice into thin strips about 1/8-inch thick.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil. Once hot, add the ground chicken and cook, breaking it apart and stirring in the remaining 2 tablespoons of soy sauce, until fully cooked.
- Remove the cooked chicken from the skillet and set it aside. Add the remaining tablespoon of oil to the skillet, then add the cabbage and carrots, cooking for about 2 minutes until the cabbage starts to wilt.
- Pour in the prepared soy sauce mixture and the spice mixture, cover the skillet, and cook for another minute until the cabbage is completely wilted but not mushy.
- Uncover and stir in the green onions, cilantro, and reserved chicken. Cook for an additional 30 seconds until the cabbage is tender-crisp. Serve hot with rice or noodles and extra soy sauce if desired.
Ingredients
- 5 cloves of garlic, minced (approximately 1 1/2 tablespoons)
- 2 tablespoons of fresh ginger, minced
- 1/2 teaspoon of red pepper flakes (reduce to 1/4 teaspoon if you are sensitive to spice)
- 1/4 teaspoon of ground cloves
- 4 tablespoons of low sodium soy sauce, divided (plus extra to taste)
- 2 tablespoons of rice vinegar
- 1 1/2 tablespoons of pure maple syrup
- 1 small cabbage (weighing around 1 to 1 1/2 pounds)
- 2 tablespoons of extra virgin olive oil, divided
- 1 pound of ground chicken (alternatively, you can use lean ground beef, pork, or turkey)
- 2 cups of shredded carrots (approximately 10 ounces or 4 medium-sized carrots)
- 1 small bunch of green onions, finely chopped (approximately 6 small onions)
- 1/2 cup of fresh cilantro leaves and tender stems, chopped
- Prepared brown rice or brown rice noodles for serving (optional, omit for a low-carb option)
Nutritional Values
Calories: 1410kcal | Carbohydrates: 114g | Protein: 102g | Fat: 66g | Saturated Fat: 12g | Cholesterol: 390mg | Potassium: 5274mg | Fiber: 36g | Sugar: 60g | Vitamin A: 45210IU | Vitamin C: 366mg | Calcium: 600mg | Iron: 12mg
FAQ
- What type of cabbage is best for stir fry?
- Napa cabbage is traditionally used in stir fry recipes, but you can also use green or red cabbage. This particular recipe uses green cabbage, which is easy to find and has a long shelf life.
- How should I cut cabbage for a stir fry?
- For green and red cabbage, core the cabbage and cut it into very thin ribbons. If using Napa cabbage, slice the stems into 1 to 2-inch pieces at a 45-degree angle, which helps the cabbage absorb more of the sauce.
- Is cabbage a healthy ingredient?
- Yes, cabbage is very nutritious. It is high in antioxidants, which help reduce inflammation, and it contains fiber, which aids digestion and helps you feel full. Additionally, it offers vitamins such as vitamin C and vitamin K.
- Can I store and reheat cabbage stir fry?
- Cabbage stir fry can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it in a skillet or wok on the stovetop over medium-low heat, adding a splash of rice vinegar to refresh the flavors.
- Can I freeze leftover cabbage stir fry?
- Yes, you can freeze leftover cabbage stir fry in an airtight, freezer-safe container for up to 3 months. Be aware that the texture of the cabbage may change slightly, but the dish will still taste good.
Tips
- Slice Cabbage Thinly: To ensure tender and caramelized cabbage in your stir fry, cut it into thin strips, about 1/8-inch thick. This allows the cabbage to cook evenly and absorb the sauce well.
- Use Ground Cloves for Warmth: If you don’t have Chinese five spice powder, ground cloves can be a great alternative. It adds a warm depth to the dish, enhancing the overall flavor profile.
- Reheat with Rice Vinegar: When reheating leftovers, add a splash of rice vinegar to refresh the cabbage and bring back its vibrant taste.
- Experiment with Proteins: Feel free to swap the ground chicken with beef, pork, or turkey to suit your preference. Each protein brings a different flavor dynamic to the dish while still complementing the cabbage and sauce.
Equipment
- Wok – Ideal for cooking stir fries due to its shape and heat distribution.
- Sharp Chef’s Knife – A high-quality knife makes cutting cabbage and other ingredients much easier.
- Non-Slip Cutting Board – Ensures safety and precision while chopping ingredients.
