Best 3 Spicy Stir Fried Cabbage Recipes

If you are looking for a quick, easy, and healthy meal, look no further than spicy stir fried cabbage. This classic Chinese dish is packed with flavor and nutrition, and it can be made with just a few simple ingredients. The star of the show is cabbage, which is stir-fried until tender and lightly charred.

Let's cook with our recipes!

SPICY STIR-FRIED CABBAGE

Spicy Stir-Fried Cabbage image

This is a vegetarian version of a classic Chinese stir-fry. The authentic versions I've encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat. I've added carrots for color.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, weekday, one pot, main course

Time 10m

Yield Serves four

Number Of Ingredients 11

Ingredients

4 garlic cloves, minced
2 teaspoons minced ginger
1/2 teaspoon red pepper flakes
1 star anise, broken in half
2 teaspoons soy sauce (more to taste)
2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons peanut or canola oil
1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds
1 medium carrot, cut into julienne
Salt to taste
2 tablespoons minced chives, Chinese chives or cilantro

Steps:

Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 419 milligrams, Sugar 4 grams, TransFat 0 grams

STIR FRIED SPICY CABBAGE

Stir Fried Spicy Cabbage image

Made with green/white cabbage but try napa cooking for a shorter time. This has the perfect heat and sweetness. I used this side as a bed for Recipe #314086 to make a delish low carb meal. This is a good for you food that no one should be without. It has wonderful benefits for the body. Having phytonutrients it helps to protect the body from free radicals. It may lower the incidence of cancer, in the lung, stomach, colon and prostate. Cabbage is a muscle builder, blood cleanser and eye strengthener. Cabbage is rich in vitamin C, iron and sulfur.

Provided by Rita1652

Categories Greens

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 teaspoon sesame oil
1/4-1/2 teaspoon red pepper flakes
1 teaspoon sesame seeds
1 teaspoon fresh ginger (1 teaspoon grated)
3 garlic cloves (1 tablespoon)
8 cups shredded cabbage
1/2 red bell pepper, rough chopped
4 scallions, sliced
1 tablespoon brown sugar
1 tablespoon soy sauce
1/2 teaspoon hoisin sauce (to taste)
1 scallion, sliced thin
sesame seeds, toasted

Steps:

In a large hot pan or wok add oils to coat bottom.
Add pepper flakes, sesame seeds, ginger and garlic stir to coat and mis together.
Add cabbage cook 5 minutes over medium high heat stirring all the while.
The cabbage will release water so no need to add liquids.
Add bell pepper and scallions cover and cook for 5 minutes on medium heat.
Sprinkle with brown sugar and stir in soy sauce cook for 4 more minutes or till your desired tenderness.
Place on a serving platter sprinkle with hoisin sauce, scallions, and sesame seeds.

SPICY STIR-FRIED CORNED BEEF AND CABBAGE

Spicy Stir-Fried Corned Beef and Cabbage image

This clever use of fresh cabbage and leftover boiled corned beef is inspired by Chinese American-style kung pao chicken. It gets fiery heat from chiles, tingling spice from Sichuan peppercorns and delightful crunch from roasted peanuts.

Provided by Justin Chapple

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 scallions, white parts minced and green parts cut into 1-inch pieces
2 tablespoons minced peeled fresh ginger
2 cloves garlic, minced
2 to 3 teaspoons crushed Sichuan peppercorns, optional
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon distilled white vinegar
2 teaspoons cornstarch
3 tablespoons peanut or canola oil
1/3 cup dried red chiles, such as Tianjin
One 1-pound piece boiled corned beef, cut into 1-inch pieces
One 1-pound wedge green cabbage (about 1/2 small head), cut into bite-size pieces
1/2 cup roasted peanuts, preferably unsalted red-skinned peanuts
Cooked rice, for serving

Steps:

Mix the scallion whites, ginger, garlic and Sichuan peppercorns (if using) together in a small bowl. Whisk the hoisin sauce, soy sauce, sherry, vinegar and cornstarch together in another small bowl.
Heat a very large cast-iron skillet or wok over high heat. Add the oil and swirl to coat the pan. Add the chiles and stir-fry until they blister and deepen in color, 5 to 10 seconds. Transfer the chiles to a large bowl with a slotted spoon. Add the corned beef and stir-fry until lightly browned and heated through, 2 to 3 minutes; transfer the beef to the bowl with the chiles.
Add the cabbage and scallion mixture to the skillet and stir-fry until the cabbage starts to soften around the edges, 2 to 3 minutes. Return the corned beef and chiles to the skillet. Add the hoisin sauce mixture and stir-fry until hot, about 1 minute. Stir in the peanuts and scallion greens. Transfer to a serving platter. Serve right away with steamed rice.

Tips:

Choose the right cabbage: Napa cabbage (also known as Chinese cabbage) is the traditional choice for this dish, but you can also use green cabbage or savoy cabbage. Look for a head of cabbage that is firm and heavy, with no signs of wilting or bruising.
Cut the cabbage thinly: This will help it cook evenly and quickly. You can use a sharp knife or a mandoline to slice the cabbage.
Use a well-seasoned wok: A well-seasoned wok will help prevent the cabbage from sticking and burning. If you don't have a wok, you can use a large skillet or frying pan.
Heat the wok or skillet over high heat: This will help create a nice sear on the cabbage and prevent it from becoming soggy.
Add the cabbage and stir-fry until tender: This should take about 5-7 minutes. Be sure to stir the cabbage constantly so that it cooks evenly.
Add the sauce and cook for an additional minute: This will help the cabbage absorb the flavors of the sauce.
Serve immediately: Spicy stir-fried cabbage is best served hot. You can garnish it with chopped green onions, sesame seeds, or chili peppers.

Conclusion:

Spicy stir-fried cabbage is a quick, easy, and delicious dish that is perfect for a weeknight meal. It is a great way to get your daily dose of vegetables, and it is also a good source of vitamins and minerals. This dish is also very versatile, and you can easily adjust the ingredients to suit your own taste. For example, you can add more or less chili peppers, or you can add other vegetables such as carrots, celery, or bell peppers. No matter how you choose to make it, spicy stir-fried cabbage is sure to be a hit with your family and friends.