|Stir Fried Cabbage
1 TBS canola oil
1 clove garlic, grated
1 tsp fresh ginger, grated
1/2-1 tsp hot chile oil, or minced chile (optional)
1 small sweet onion, slivered (about 1 cup)
1 large carrot, zested into thin strips or matchsticks
4-6 cups thinly sliced/slivered Napa, Savoy, or green cabbage
2 pinches sugar
2 tablespoons soy sauce
2 tablespoon rice wine or 1 TBS rice wine vinegar
white pepper (optional)
1-2 tsp sesame oil (optional)
Have all your ingredients ready next to the stovetop or grill. In a large wok over high heat, add the canola oil. When the oil shimmers (about 350 degrees) add the minced garlic, ginger and hot chile oil if using.
When the mixture is really sizzling, stir in the onion slivers, and bring back to temperature, stirring and tossing regularly. Add the carrot strips and cabbage, and bring back to temperature, stirring and tossing. Bring back to a lively simmer and add soy sauce and rice wine – taste and adjust with more soy sauce, white pepper, sugar, or rice wine.
Cook cabbage until slightly tender, but still crispy and lively – a quick and healthy side dish with grilled, roasted or fried meats and fishes.
– Chef Mick Rosacci