Recipe developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Ingredients
- 4 cloves minced garlic
- 2 teaspoons minced garlic
- 1/2 teaspoon red pepper flakes
- 1 star anise broken in half
- 2 teaspoons soy sauce (more to taste)
- 2 tablespoons Shao Hsing rice wine
- 2 tablespoons canola oil
- 1 small cabbage 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds
- 1 medium carrot cut into julienne
- 1 cup sugar snap peas coarsely chopped
- 1 bunch scallions thinly sliced
- 2 tablespoons minced cilantro
Servings:
Units:
Instructions
- Combine the garlic, ginger, red pepper flakes and star anise in a small bowl.
- Combine the soy sauce and wine or sherry in another small bowl.
- Heat a flat-bottomed wok or a skillet over high heat.
- Swirl in the oil, add the garlic, ginger, pepper flakes and star anise
- Stir-fry for a few seconds until fragrant, then add the cabbage, carrots, sugar snap peas, and scallions
- Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture.
- Cover and cook over high heat for one minute until just wilted.
- Uncover and stir-fry for another 30 seconds, then stir in the cilantro and remove from the heat.
Powered byWP Ultimate Recipe
