Spicy Stir-Fried Cabbage

This is a vegetarian version of a classic Chinese stir-fry. The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat. I’ve added carrots for color.
This is a vegetarian version of a classic Chinese stir-fry. The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat. I’ve added carrots for color.

INGREDIENTS
  • 4  garlic cloves, minced
  • 2  teaspoons minced ginger
  • ½  teaspoon red pepper flakes
  • 1  star anise, broken in half
  • 2  teaspoons soy sauce (more to taste)
  • 2  tablespoons Shao Hsing rice wine or dry sherry
  • 2  tablespoons peanut or 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
  •  Salt to taste
  • 2  tablespoons minced chives, Chinese chives or cilantro


PREPARATION
  1. 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.
  2. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth.