Spicy Stir-Fried Cabbage Recipe (2024)

After you stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. But before you cover and cook over high heat, turn off the heat and let the cabbage sit for 5 to 10 minutes. Then continue with the recipe. It makes the seasonings better blended and more flavorful.

Great taste, had Napa cabbage that was almost over it's prime, did not have any dry sherry so used 1 TBS of Mirin and 1 TBS of Rice Vinegar. Also used Red Pepper instead of Carrot. Love the slightly spice flavor and a crunch still remains. Will make again, perhaps finish with toasted sesame seeds.

Added more garlic and ginger and toasted sesame seeds and roasted peanuts it was delicious!

Use chinese five spices mix

This is a fantastic recipe. I'm serving this as a side item to pork tenderloin. My only suggestion is to add just a drizzle of sesame oil at the end to give it a little nutty asian flavor along with some toasted sesame seeds.

Recipe turned out great with Savoy cabbage. I used coconut oil for sautéing and an orange bell pepper instead of a carrot for color.

I had to laugh as I read the comments '...didn't have the ingredients but...' This really is more a nudge to stirs fry what ever shredded greens you got at the bottom the crisper, and the 25 comments the inspiration to add your own love....Mazel ! This is the best kind of no recipe, recipe.

Doubled the recipe with fennel and broccoli, added tofu. Followed the suggestion to let sit for 5-10 and it made all the difference: the flavours were well absorbed--including by the tofu!--and the veggies were perfectly cooked. Delicious as is and wonderfully crunchy but future mods might include adding hint of sugar and sesame oil (or seeds as another reviewer mentioned). Will definitely make again!

I love this recipe - really easy, delicious, and it uses ingredients that are pantry staples. I always leave out the star anise and it still has lots of flavor. Following the cooking times as directed helps to ensure that the cabbage stays crisp-tender and doesn't lose its color.

I used bagged coleslaw mix. Turned out perfect!

I used red and yellow peppers instead of carrot, as another reviewer suggested, and that really added a great layer of flavor, as well as the visual appeal. I finished with both cilanto and finely-sliced green onion (more is more!). Excellent dish and able to hold its own alongside kalbi ribs.

I actually used a little guanciale (unsmoked, cured pork jowl) cut up in cubes, frying them first till crisp, then stir-frying everything else in that fat. Skipped the carrot. This was a delicious & satisfying dish served with rice. No need to order in!

Added 2 tablespoons of oyster sauce and some fresh chilies and I think it was a very good idea to enhance the flavor.

One of the worst things I've ever tasted.

Delicious. What to do with all the CSA cabbages. This! Came together in under 20 subbed rice vinegar for wine bc it was all I had on hand and ended up loving the acidity it brought. Roasted peanuts a fabulous addition.

Meh. Like others, I felt something wasn't quite right. My husband took a few bites and said uh-uh. I have a lot of leftovers. I might try to reheat with cooked rice and top with a lightly fried egg, but I will be the only one eating it. I won't make it again, but it was worth a try.

Meh. Seems like a good foundation. The recipe produces a bland dish. I agree with the comments about adding ingredients to make this interesting.

This was delicious! I couldn't find my star anise! Goog says cloves or allspice give similar flavor, so I tried it and it was amazing! But where are my star anise?

It was tasty enough, but I dont know if I would make it again. Per other suggestions, added peanuts and toasted sesame seeds, which I would do again, and also a tablespoon of sesame oil, which I would not do again. Too much garlic for me. Added some fresh lime juice to add a little zing, which helped.

Thank you. I enjoyed this. I also added onion, sesame seeds and 1 T miso paste. I did not have star of anise. I will make again.

3 cloves garlic1T canola oil2 tablespoons toasted sesame oil2 tablespoons roasted white sesame seeds1 tablespoon cooking sherry1 teaspoon agave syrup, and apple cider vinegardash ground black pepper1T soy sauce3/4 to 1 pound purple cabbage chopped 6 green onions chopped Saute cabbage in oil on high heat to char slightly. Cook medium heat and add cooking sherry, soy sauce, sesame oil, apple cider vinegar, pepper, and agave syrup until absorbed. turn off heat and add seeds, scallions.

Good, not great.

I loved this dish. I made it exactly as written, except that I added cooked shrimp. I loved the balance of flavors, that the recipe came out as written--the cabbage was still crunchy--and that the recipe writer warned us to do all the chopping before we started cooking. So yes, it took only 10 minutes to cook, but I started chopping a half hour prior to cooking. No complaint. Really good. Might add chicken next time.

Great recipe, great leftovers. I will try adding fresh fennel in lieu of the anise next time - and/or maybe some radicchio. I suspect this will become a staple in our home.

Made a batch of this as the vegetable side for our workweek lunches. Decided to make it raw rather than cooked, and subbed jicama for the carrot for a change of pace. Only other change is hubby doesn’t care for anise, so I skipped it. Delicious, refreshing, and remained crunchy for several days!

I made half this recipe. Excellent. Followed another cook's recommendation and sprinkled sesame seeds (1 T) before plating. Also, I added chopped cilantro but did not have anise or chives.

Hooray for Martha Rose! She scores again. I had all the ingredients so no need to venture out on this chilly, cloudy day when I would rather stay home and research recipes. I added tofu, as another commenter suggested, and divided the recipe in half to serve 2 (except I did use a whole carrot). Terrific, quick, healthy meal.

What can replace star anise? Thanks!

This was as great as it was as simple. Great base cooking method. Made and cooked as described with a couple minor adds… used 50/50 sesame oil/coconut oil, threw in a red pepper bc it was in the fridge doing nothing, and I needed some protein, thought peanuts but didn’t have, added 2 tablespoons of crunchy peanut butter. Will definitely add to the regular lineup.