from Recipes for Social Change, 2011-2012


  • 1 head of cabbage, cut in palm sized wedges and leaves separated
  • 2 TB ginger, julienned
  • 1/3 c. halved dried peppers
  • 2 TB peanut oil
  • 2 TB soy sauce


  1. Using a wok or very large saute pan, saute julienned ginger and halved dried peppers in peanut oil for 2 minutes. 
  2. Add cabbage and continue to stir-fry.  Add soy sauce and cover with lid to soften cabbage as it caramelizes, turning down heat. 
  3. Arrange chilis on top for presentation.  Serve with rice if desired.

Serves 8

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