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Stir Fried Red & White Cabbage With Crispy Potatoes Slices

This is a quick stir fry that can be eaten by itself as an entrée, as a side dish, or as part of the main course by adding a protein of your choice! The 5 keys to successfully cooking this recipe is (1) Having a hot wok or sauté pan. (2) Adding the vegetables in increments, so they stir fry and don't steam. (3) Keep everything moving in the wok. (4) Work quickly so you don't burn your food. (5) You need to mise en place, so everything you need to cook this recipe is at your finger tips. Also, you don’t have to deep fry your potatoes. You can pan fry them until crispy.
Course Entree, Main Course, Side Dish, small plate
Cuisine Asian fusion, Vegan
Keyword cabbage, red cabbage, stir fry, stir vegetables
Prep Time 10 minutes
Cook Time 20 minutes
Pre-soaking 30 minutes
Total Time 1 hour
Servings 4 Servings
Calories 182kcal
Author Dr. Wendy Dearborne

Equipment

  • Wok or large sauté pan

Ingredients

  • 1 large russet potato peeled sliced into 1/4 inch rounds fried until golden and crispy
  • 4 small dried red chilies
  • 4 large garlic cloves sliced
  • 2 tsp finely chopped ginger
  • 1/8 large red cabbage cut or torn into extra large chunks
  • 1/8 large white cabbage cut or torn into extra large chunks
  • 1 large carrot sliced
  • 10-15 snow peas
  • 1/8 large green pepper cut into large bite size squares
  • 1/8 large red pepper cut into large bite size squares
  • 1/8 large yellow pepper cut into large bite size squares
  • 1/8 large orange pepper cut into large bite size squares
  • 2-3 green onions chopped separate the tops and the whites
  • 1/2 medium yellow onion cut into large squares
  • 1 tsp roasted sesame seeds
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1-2 tbsp cooking oil

Instructions

  • Mise en place guys, get everything you need together and in one place and in order of use. It takes longer to prep this recipe than it does to cook it.
  • Make sure your wok is hot, not smoking...but almost. Keep everything moving when cooking at such a high temperature, this will prevent your food from burning and cooking unevenly.
  • On medium high heat (more high) add cooking oil to your wok. When the oil is "hot" sauté red chili peppers and carrots for 2 minutes. Keep everything moving while cooking.
  • Add yellow onions and whites of green onions and sprinkle with 1/4 tsp kosher salt and 1/4 tsp black pepper stir once or twice. Add ginger and garlic and continue to sauté for 60 seconds.
  • Add cabbage and a pinch of salt and continue to sauté for 90 seconds moving everything around in the wok. The pinch of salt will help to tenderize the cabbage. Add all the bell peppers (capsicums) and cook for another minute or so.
  • Add cooked potatoes, snow peas, sherry and stir fry sauce. Toss until all vegetables are coated with the stir fry sauce.
  • Remove from heat, add green onion tops, drizzle with sesame oil and sprinkle with sesame seeds, toss everything and serve.

Notes

This recipe is best eaten on the day that it is cooked.  You can use any vegetables of your choice.  Make sure that they are cut uniformly, so they finish cooking at the same time.

Nutrition

Serving: 4Servings | Calories: 182kcal | Carbohydrates: 32g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 331mg | Potassium: 846mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4311IU | Vitamin C: 138mg | Calcium: 78mg | Iron: 2mg