Spicy stir fry savoy cabbage

This makes a great side dish, the savory cabbage is shredded and stir fried with plenty of heat coming from the fresh red chilli and ginger and soy.

Finely slice the red chilli and the red onion

red onion set aside

Peel the ginger and finely dice, then peel and finely slice the garlic cloves and place together into a small bowl

Add the red chilli  into the bowl

Combine the soy sauce and rice wine  in another small bowl.

Remove the outer leaves from the savoy cabbage and then quarter and core it . Then cut  into fine shreds (like noodles)

Now we have all the ingredients prepped and ready to cook.

Heat a wok or large frying pan over high heat 

Add the oil and swirl it around the pan. 

Add the red onion and cook for a minute 

Then add the garlic, ginger and red chilli. Stir-fry for another minute, then add the cabbage. 

Stir-fry for two tminutes until the cabbage begins to char and wilt, then add the  rice wine/soy sauce mixture.   

Cook over high heat for another two minutes stirring all the time,  and then remove from the heat. The cabbage should be firm but cooked. 

Drizzle with toasted sesame seed oil and mix in.

Place in a serving bowl and scatter sesame seeds over the top.

Serve immediately.

Print Recipe

5 from 2 votes

Spicy stir fry savoy cabbage

a side dish of chilli, ginger and garlic stir fried savoy cabbage with a touch of toasted sesame seeds

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Side Dish

Cuisine: Chinese

Servings: 6 servings

Calories: 50kcal

Equipment

• 1 chopping board with sharp knife
• 1 large wok

Ingredients

• 4 clove garlic
• 1 clove fresh ginger
• 1 fresh red chilli
• 1 tbsp soy sauce more to taste
• 2 tbsp rice wine
• 2 tbsp vegetable oil
• 1 tsp toasted sesame seed oil
• 1 small savoy cabbage
• 1 red onion
• 1 tsp sesame seeds

Method

• Finely slice the red chilli and the red onion
• Peel the ginger and and finely dice, finely slice the garlic cloves and place togetheere into a small bowl for later
• Add the red chilli into the bowl
• red onion set aside
• Combine the soy sauce and rice wine in another small bowl for later
• Remove any outer dead leaves from the savoy cabbage and then quarter and core it . Then cut into fine shreds (like noodles)
• Now get all the bowls and ingredients ready by the wok
• Heat a wok or large frying pan over high heat
• Add the oil and swirl it around the pan.
• Add the red onion and cook for a minute
• Then add the garlic, ginger and red chilli. Stir-fry for another minute, then add the cabbage.
• Stir-fry for two minutes until the cabbage begins to char and wilt, then add the rice wine/soy sauce mixture.
• Cook over high heat for another two minutes stirring all the time, and then remove from the heat. The cabbage should be firm but cooked.
• Drizzle with toasted sesame seed oil and mix.
• Place in a serving bowl and scatter sesame seeds over the top.
• Serve immediately.

Notes

This is a last minute stir-fry, but you as you can see from the recipe you can have all the ingredients prepped and ready to go several hours ahead of cooking.

Nutrition

Calories: 50kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 193mg | Potassium: 243mg | Fiber: 3g | Sugar: 3g | Vitamin A: 829IU | Vitamin C: 36mg | Calcium: 40mg | Iron: 1mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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