Cabbage Stir-fry Recipe
This recipe features the crispy and spicy cabbage, and it only takes you a few minutes to cook as well.
Prep time: 5 minutes
Cook time: 10 minutes
Utensils:
Wok, bowl, serving plate.
Serves 3
Ingredients:
18 oz. / 500 g cabbage, thinly shredded
7 oz. / 200 g fresh mushrooms, washed, trimmed, cut diagonally into 1/2-inch strips
7 oz. / 200 g asparagus, washed, trimmed
3 green peppers, seeded, cut into small cubes
3 red peppers, seeded, cut into small cubes
2 paprika, chopped fine
1 tsp. Szechuan peppercorns
3 tbsps. vegetable oil for stir-frying
Seasonings:
2 tbsps. hot chili paste
1 tsp.salt, or to taste
1 tsp. white sugar
Directions:
1. Place asparagus in the boiling water, and parboil for 1-2 minutes, then put into cold water immediately to stop cooking. Drain well in a colander and cut on diagonal into 1/2-inch strips.
2. Preheat the wok over medium-high heat for at least 1 minute before adding 3 tbsps. vegetable oil, swirl the oil around the wok to coat both the sides and the bottom until hot, saute Szechuan peppercorns and chopped paprika briefly until aromatic, about 30 seconds, do not brown.
3. Add into asparagus, mushroom, green and red peppers, stir fry over medium heat, stirring and tossing them around the wok until tender but still crisp. Then add cabbage shreds, stir fry until milt, which will take about 4 minutes.
4. At the last minute of cooking, stir into 2 tbsps. hot chili paste and 1 tsp. white sugar, taste and adjust seasoning with salt as desired, stir fry briefly to make everything together.
5. Remove to a serving plate, serve hot.
Nutritional information:
Servings per recipe: 3
Amount per serving:
| Protein: 12.8 g |
| Total fat: 1.9 g |
| Carbohydrate: 21 g |
| Calories: 145 kcal |
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