Cabbage stir-fry

Recipe from: 8/13/1992 12:00:00 AM
Ingredients 11
Servings 6


  • 500
    deboned chicken breasts, cut into thin strips
  • salt and black pepper
  • oil
  • 15
    ground coriander
  • 15
    ground ginger
  • 1
    onion, sliced
  • 2
    cloves garlic, crushed
  • 500
    cabbage (about half a head), shredded
  • 5
    carrots cut into thin strips with a vegetable peeler
  • 75
    brown sugar
  • 75
    white grape vinegar


Season the chicken with salt and black pepper and fry in a little heated oil in a large pan until golden brown. Add half the coriander and ginger while frying. Remove from the pan. Stir-fry the onion and garlic in the pan until soft. Add the remaining coriander and ginger. Add more oil if necessary. Add the cabbage and carrot strips and stir-fry until the vegetables are just tender but still crisp. Return the chicken strips to the pan. Add 50-75 ml brown sugar and an equal quantity of vinegar and mix. Heat until warmed through. Serve with rice. Serves 6-8.

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