Recipe: Spicy Napa Cabbage Stir Fry
I don’t discriminate against any type of fast food – I think there’s a time and place for everything. However, in my opinion, most Chinese Takeout is oily and bland. It’s not even that comforting – and when you can’t tell a difference between Cashew Chicken and General Tso’s Chicken, it’s a bad sign.
The thing is though; I really enjoy the flavors of good Chinese food. This is an easy recipe for a versatile stir fry. It’s surprisingly healthy as compared to most Chinese food because there is significantly less oil than traditional wok stir-fries.
So, this week, in celebration of the 2012 Chinese New Year, here’s a spicy homage to the year of the dragon.
Spicy Napa Cabbage Stir Fry
- 2 tablespoons toasted sesame oil (or olive oil)
- 2 cloves garlic, minced
- ¼ teaspoon Sirracha (or crushed red pepper) – or to taste!
- 1 tablespoon grated ginger
- ½ head Napa Cabbage or bok choy, shredded or roughly chopped
- 1 cup mushrooms, shitake or maitake, roughly chopped
- 1 red bell pepper, diced
- 2 tablespoons rice wine, champagne, or white wine vinegar
- 2 teaspoons granulated sugar
- 2-3 scallions, thinly sliced
- 1 tablespoon low sodium soy sauce
- 1 tablespoons toasted sesame seeds
In a wok or large frying pan over low-medium heat, gently sauté the oil, garlic, and Sirracha for about 1 minute, or until fragrant. Increase the heat to medium and add the ginger, cabbage, bell pepper and mushrooms.
While the vegetables cook (about 3 minutes, total), splash vinegar into the pan and stir. Add 2 tablespoons of water, cover, and simmer for about 5 minutes or until the cabbage softens. Remove the cover, turn heat up to medium-high and add the sugar and scallions. Stirring constantly, add the soy sauce and sauté until the liquid has evaporated, about 3-5 minutes. Sprinkle sesame seeds on top before serving.
93 calories ∣ 32 calories from fat ∣ 4 g fat ∣ 1 g saturated fat ∣ 14 g carbs ∣ 5 g fiber ∣ 3 g protein ∣ Good source of vitamins A, C, K ∣ Folate