Sort ingredients
willa
QR Code
Listen
Pdf
Heat 4 quarts of water until boiling; boil stalks until tender, about 1 ½ minutes. Drain, place under cold running water, and drain again. Mix together sauce ingredients.
Heat a wok or skillet until very hot; add oil and heat until smoking. Add the chile peppers and stir-fry over high heat for about 20 seconds. Remove peppers with a slotted spoon and discard.
Add ginger and garlic and stir-fry until fragrant, about 15 seconds. Add cabbage stems; stir-fry over high heat about 1 minute.
Add rice wine and leafy sections and stir-fry for 45 seconds longer. Add the sauce and, stirring to prevent lumps, cook until the sauce thickens, about 1 minute.
Transfer to a serving platter and serve hot, at room temperature, or cold.