
Chinese Shredded Cabbage Stir-Fry
User Reviews
5.0
201 reviews
Excellent

Chinese Shredded Cabbage Stir-Fry
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Cabbage stir-fry is a really tasty dish that’s savory, tangy, and very satisfying. Plus,this cabbage stir-fry is CHEAP and quick to prepare.
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Ingredients
- 2 tablespoons oil
- 6 oz. pork belly (170g, pork loin, or chicken, thinly sliced)
- 5 cloves garlic (smashed and cut in half)
- 5 dried red chilies (deseeded and roughly chopped)
- 1 1/2 lb. cabbage (680g, hand-shredded into bite sized pieces, washed, and thoroughly dried)
- 2 teaspoons Shaoxing wine
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 tablespoon water
- 1/2 teaspoon Chinese black vinegar
- 2 scallions (cut into 2-inch lengths)
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Instructions
- In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.
- Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the black vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!
Nutrition Information
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Calories
342kcal
(17%)
Carbohydrates
13g
(4%)
Protein
7g
(14%)
Fat
30g
(46%)
Saturated Fat
9g
(45%)
Cholesterol
31mg
(10%)
Sodium
298mg
(12%)
Potassium
421mg
(12%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
390IU
(8%)
Vitamin C
64.5mg
(72%)
Calcium
79mg
(8%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
Calories | 342kcal | 17% |
Carbohydrates | 13g | 4% |
Protein | 7g | 14% |
Fat | 30g | 46% |
Saturated Fat | 9g | 45% |
Cholesterol | 31mg | 10% |
Sodium | 298mg | 12% |
Potassium | 421mg | 9% |
Fiber | 5g | 20% |
Sugar | 6g | 12% |
Vitamin A | 390IU | 8% |
Vitamin C | 64.5mg | 72% |
Calcium | 79mg | 8% |
Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
201 reviews
Excellent
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