Cabbage And Chile Crisp Stir-Fry

Cabbage And Chile Crisp Stir-Fry
4.5 from 2 ratings
I serve the spicy cabbage as a side to roast chicken and as a meatless main over steaming hot jasmine rice topped with plenty of roasted peanutsThis recipe by JeanMarie Brownson originally appeared in The Chicago Tribune.
Prep Time
Cook Time
Total time: 20 minutes
  • 1 small head (about 2 pounds) savoy or green cabbage or napa cabbage
  • 1/4 cup spicy chile crisp or chinese black bean garlic sauce or sambal olek or harissa
  • 1 tablespoon soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon dark sesame oil
  • 4 large cloves garlic, crushed
  • 2 tablespoon vegetable oil for high heat cooking (not olive oil)
  • chopped fresh cilantro
  • 1/2 cup chopped roasted salted peanuts, optional
  • cooked jasmine rice, optional
  1. Cut the small head of cabbage in half and remove core. Cut into quarters. Cut each quarter into large chunks. You will have about 8 generous cups.
  2. Mix 1/4 cup chile crisp, 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 teaspoon sesame oil and 4 cloves of garlic in a small dish.
  3. Heat a very large deep, nonstick skillet (or use 2 smaller skillets) over medium until a drop of water sizzles on contact. Add 2 tablespoons vegetable oil and cabbage.
  4. Using a splatter guard, cook, stirring often, until cabbage is bright green and crisp-tender, 6 to 8 minutes. (Napa cabbage will cook the fastest; green cabbage will take the longest. Taste a piece to determine the texture you’ll enjoy.)
  5. Stir in chile crisp mixture. Cook and stir to coat the cabbage well, about 1 minute.
  6. Transfer to a large serving platter. Sprinkle with cilantro and peanuts, if using. Serve with rice, if you like.