Total Time
15mins
Prep 5 mins
Cook 10 mins

Ingredients Nutrition

Directions

  1. Cut cabbage into eight wedges, then cut each into triangular pieces.
  2. Combine soy sauce, sugar& 2 T water to form a sauce.
  3. Combine cornstarch& other 2 T water.
  4. Heat oil in wok over high heat.
  5. Add cabbage, stir-fry for 2 mins.
  6. Stir in the sauce, continue to stir-fry for another 2 mins.
  7. or until only half the liquid remains.
  8. Slowly add the cornstarch mixture, and cook until it thickens.

Reviews

(2)
Most Helpful

This recipe took care of my Asian craving! I did add ginger and tossed the mix with a bit of sesame oil before serving. Very good. I also made this with celery instead of cabbage and the results were wonderful. thanks.

Paka June 04, 2008

This was very quick, very easy and very good - coming from someone who doesn't care for cooked cabbage at all. I did make a couple of changes - I used a purchased Cole Slaw cabbage in the salad bag, and added sliced almonds to the mix just before serving. I'll do it again.

The Thorn of Hudson, FL December 13, 2006

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