Quick Cabbage & Edamame Stir Fry
From: Ian Seddon's Cookbook
🥘 Ingredients
- jasmine rice or other long-grain white rice 1 cup
- Kosher
- shelled edamame 12 oz
- green cabbage small or medium cabbage ½ oz
- Chinese light soy sauce or regular soy sauce or tamari 2 tbsp
- organic brown sugar 1 tbsp
- Chinese black vinegar 1 ½ tsp
- Chinese five spice powder ½ tsp
- ground white pepper ¼ tsp
- cornstarch 1 tsp
- vegetable broth or water ¼ cup
- avocado oil or other high-heat, neutral-flavored oil 2 tbsp
- fat garlic cloves 4
- Sichuan chili flakes or red pepper flakes 0.25-0.5 tsp
- star anise 1
- roasted sesame seeds ¼ cup
- roasted peanuts or roasted cashews 0.33 cup
If you don’t have Chinese light soy sauce, and you’re using regular grocery store soy sauce or tamari, you may need to add another few dashes at the end. Leftover soy sauce and Chinese five spice powder? Try my Braised Tofu or Creamy Coconut Rice with Five Spice Tofu. For Instant Pot instructions on cooking rice, see The Grains & Starches Handbook. If you don't have a wok, heat a 12-inch / 30 cm or larger sauté pan or nonstick frying pan with the avocado oil over medium-high to high heat until it just starts to smoke. Storage: Store the cabbage stir fry in the fridge for 3 to 4 days. Reheat in a frying pan or in the microwave until heated through. Top with soy sauce or vinegar to liven up leftovers. Nutrition boost: For more veggies and color, thinly slice some red/orange/yellow bell pepper and stir-fry for 2 minutes in step 5(a), then add the cabbage and continue with the written instructions.
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1Gather: jasmine rice or other long-grain white rice , Kosher salt, shelled edamame , green cabbage small or medium cabbage . For the stir fry sauce: Chinese light soy sauce or regular soy sauce or tamari , organic brown sugar , Chinese black vinegar , Chinese five spice powder , ground white pepper , cornstarch , vegetable broth or water , avocado oil or other high-heat, neutral-flavored oil , fat garlic cloves , Sichuan chili flakes or red pepper flakes , star anise , roasted sesame seeds , roasted peanuts or roasted cashews .
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2Rice: Add 1 1/2 cup water to a medium saucepan (see Note 3) and stir in the rice and 1/4 tsp kosher salt. Bring to a boil, then reduce the heat to low and cover. Simmer until the water is absorbed and the rice is tender, 7 to 12 minutes. Take off the heat, but keep covered to steam. Fluff with a fork and set aside until step 8.
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3Edamame: Cook the edamame according to the bag instructions, or add to a bowl of warm water and rest until thawed. Drain in a colander and shake to dry. Toss with a few pinches of salt.
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4Cabbage: Remove the core from the cabbage, then use a mandoline or sharp knife to slice the cabbage thinly.
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5Stir Fry Sauce: In a small bowl or jar, whisk together the soy sauce, brown sugar, vinegar, five spice powder, white pepper, 1/4 tsp kosher salt, cornstarch, and broth or water. (If using water, add another dash of soy sauce.) Set aside.
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6Stir fry: Heat a wok (see Note 4) over high heat until light wisps of smoke appear (or, add a drop of water; if it evaporates and sizzles immediately, it’s ready). Add the oil and swirl it up the sides, followed by the garlic, chili flakes (if using), and star anise (if using). Stir-fry for 10 seconds , just until fragrant, then add the sliced cabbage. Use tongs to coat the cabbage in the oil. Stir-fry for 2 minutes, or until the cabbage is just starting to wilt.
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7Re-whisk the Stir Fry Sauce as needed, then pour into the pan. Stir, then cover the pan and cook for 1 minutes , or until cabbage is just wilted.
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8Uncover and add the seasoned edamame. Stir-fry for 1 minutes , or until the cabbage is crisp-tender and the edamame is warmed through. Turn off the heat.
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9Fold the cooked rice into the pan and toss to coat with the stir-fried cabbage. Sprinkle with the sesame seeds and peanuts, and toss to combine. Pick out the star anise before serving. Taste, adding another dash of soy sauce for more savory saltiness, or vinegar for tang.