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Wok-Fried Cabbage With Sambal
Ingredients
Directions
Ingredients
1.25 tbsp
sambal, more or less to taste
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1.5 tbsp
soy sauce or tamari
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2 tsp
brown or coconut sugar
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1 tsp
rice wine vinegar
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1 tbsp
oil (such as coconut or peanut)
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2
garlic cloves, minced
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½ md
head green cabbage (about 4 loosely packed cups), very thinly sliced
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1
carrot, peeled and cut into matchsticks
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2
scallions, thinly sliced
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Dry-roasted peanuts or sesame seeds, for garnish
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Cilantro leaves, for garnish
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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.

Also see: Sambal Oelek: Sriracha’s Fiery First Cousin

4 Servings

  1. Combine the sambal, soy sauce or tamari, sugar, and vinegar in a bowl. Whisk to combine.
  2. Heat a wok over medium-high heat. Add the oil. Add the garlic and cook 30 seconds.
  3. 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.
  4. 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.