|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 0g||1%|
|Total Sugars 4g|
|Vitamin C 5mg||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chile paste adds heat to this stir-fry with Chinese cabbage (also called Napa Cabbage or by its Chinese name, Sui Choy) and green onions.
1 pound Chinese cabbage, also called napa cabbage or sui choy
1 large garlic clove
2 green onions (spring onions)
2 tablespoons vegetable oil, or peanut oil, for stir-frying
2 to 3 teaspoons chile paste
1 tablespoon Chinese rice wine, or dry sherry or white wine
1/2 teaspoon salt
1/4 cup water
1 teaspoon sugar
1 to 2 teaspoons soy sauce, optional
1 teaspoon cornstarch mixed in 4 teaspoons water
Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch pieces. Finely chop the garlic. Rinse the green onion and cut into 1-inch lengths.
Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chile paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant, and then add the cabbage.
Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.
Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.
Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the soy sauce if desired.
Push the cabbage to the sides of the wok. Give the cornstarch and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.