{"id":1142,"date":"2024-05-27T11:35:00","date_gmt":"2024-05-27T11:35:00","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/miracle-cabbage-stir-fry\/"},"modified":"2024-07-30T06:32:07","modified_gmt":"2024-07-30T06:32:07","slug":"miracle-cabbage-stir-fry","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/miracle-cabbage-stir-fry\/","title":{"rendered":"Miracle Cabbage Stir-Fry"},"content":{"rendered":"

Chinese home cooking is full of vegetarian fare that requires a quick toss in a hot wok, just like this sweet, savory, and slightly tart cabbage stir-fry. Green cabbage retains its crunch, while earthy black vinegar\u2014a must-get for this recipe and a pantry all-star for those who love Chinese cooking\u2014does the heavy lifting for flavor.<\/p>\n

Chinese cabbage stir-fry is best-known in the US as a Sichuanese dish, packed with heat and tingle. But this is a simpler, more pared down version that my mother cooked for me shortly after I gave birth to my daughter, when I desperately needed fiber to deal with postpartum constipation. Though my pregnancy acid reflux had tamed, I needed a dish I could eat over and over again without overwhelming my digestive system.<\/p>\n

If you\u2019re not nursing a tender tummy, feel free to increase the number of chiles, and\/or add crushed garlic along with it. The high-heat technique means it cooks in less than 10 minutes, so even if you\u2019re not in need of more fiber, this cabbage is ready to be a weeknight staple. Eat it with white rice.<\/p>\n

Stir-fries depend on a wide cooking surface and constant high heat to guarantee charred edges and a crunchy-on-the-outside, tender-on-the-inside texture. If you find that your cabbage is turning brown too quickly, lower the heat accordingly.<\/p>\n

\n

Ingredients<\/h2>\n

2 main-course servings or 4 side-dish servings<\/p>\n

\n

\u00bc<\/p>\n

cup vegetable oil<\/div>\n

1<\/p>\n

dried red chile (such as er jing tiao, bird chile, or chile de \u00e1rbol)<\/div>\n

\u00bd<\/p>\n

medium head of cabbage (about 1 lb.), cored, cut into 1″\u20132″ long strips, leaves separated<\/div>\n

1\u00bd<\/p>\n

tsp. Diamond Crystal or 1 tsp. Morton kosher salt<\/div>\n

1\u00bd<\/p>\n

tsp. sugar<\/div>\n

4\u20135<\/p>\n

tsp. black (Chinkiang) vinegar<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Heat \u00bc cup vegetable oil<\/strong> in a large wok or high-sided skillet over medium-high, swirling to coat bottom of pan, until glistening, about 1 minute. Crack 1 dried red chile (such as er jing tiao, bird chile, or chile de \u00e1rbol)<\/strong> in half, add to wok, and cook, stirring, until fragrant, about 1 minute. Increase heat to high.<\/p>\n

    Step 2<\/h4>\n

    Add \u00bd medium head of cabbage (about 1 lb.), cored, cut into 1″\u20132″-long pieces, leaves separated<\/strong>, and cook, tossing constantly, until starting to brown, about 2 minutes. Sprinkle in 1\u00bd tsp. Diamond Crystal or 1 tsp. Morton kosher salt<\/strong> and 1\u00bd tsp. sugar<\/strong> and cook, tossing constantly and adjusting heat as needed if browning too quickly, until about a quarter of cabbage leaves are browned in spots, 2\u20133 minutes.<\/p>\n

    Step 3<\/h4>\n

    Reduce heat to medium, add 4 tsp. black (Chinkiang) vinegar<\/strong> and toss to combine. Taste and add up to another 1 tsp. vinegar if needed. Divide among plates to serve.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Chinese home cooking is full of vegetarian fare that requires a quick toss in a hot wok, just like this sweet, savory, and slightly tart cabbage stir-fry. Green cabbage retains its crunch, while earthy black vinegar\u2014a must-get for this recipe and a pantry all-star for those who love Chinese cooking\u2014does the heavy lifting for flavor. […]<\/p>\n","protected":false},"author":2,"featured_media":1143,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1142","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1142"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1142\/revisions"}],"predecessor-version":[{"id":5202,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1142\/revisions\/5202"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1143"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}