Wok-Fried Cabbage With Sambal
Ingredients
Directions
Ingredients
1.25 tbsp
sambal, more or less to taste
1.5 tbsp
soy sauce or tamari
2 tsp
brown or coconut sugar
1 tsp
rice wine vinegar
1 tbsp
oil (such as coconut or peanut)
2
garlic cloves, minced
½ md
head green cabbage (about 4 loosely packed cups), very thinly sliced
1
carrot, peeled and cut into matchsticks
2
scallions, thinly sliced
Dry-roasted peanuts or sesame seeds, for garnish
Cilantro leaves, for garnish
Wok-Fried Cabbage With Sambal
Adding sambal to just about any stir-fried vegetable transforms it from dull to exciting. Mix the sambal with a bit of soy sauce and sugar, and the resulting subtly sweet, salty, and spicy combination pairs decidedly well with cabbage and elevates nondescript cabbage to something incredibly flavorful. I like to top the cabbage with roasted peanuts or sesame seeds for added crunch.
4 Servings
- Combine the sambal, soy sauce or tamari, sugar, and vinegar in a bowl. Whisk to combine.
- Heat a wok over medium-high heat. Add the oil. Add the garlic and cook 30 seconds.
- Turn the heat up to high. Add the cabbage, carrot, and scallions. Stir-fry a minute or two, until tender-crisp. Add the sambal-soy mixture. Continue to cook, stirring, until the cabbage is wilted but still a bit crunchy, another 2 to 3 minutes.
- Transfer to a bowl. Garnish with peanuts or sesame seeds, and cilantro.
Linda Schneider
Linda Schneider is a home cook who is obsessed with good food and all things local. Follow her adventures at Wild Greens and Sardines.