Dirty Dumpling Cabbage Stir-Fry

Ingredients

• 1.5 lb ground chicken (Ground pork may be substituted.)
• 4 cloves garlic (Minced; for the chicken mixture.)
• 2 tbsp soy sauce (For the chicken mixture.)
• 1 tbsp rice vinegar (White distilled vinegar may be used instead.)
• 1 tsp sesame oil (A small drizzle for the chicken mixture.)
• 1 tbsp fresh ginger (Grated.)
• 1 tbsp cornstarch (Used in the chicken mixture to help tenderize and thicken the sauce.)
• 1 head green cabbage (About 1 1/2 lb; slice relatively thick.)
• 1 carrot (Thinly sliced on the bias; the creator describes shingling and stacking the slices.)
• 4 green onions (Cut into 1-inch sticks.)
• 1 cup snow peas (Added by the creator; optional or replaceable with other vegetables.)
• 4 cloves garlic (Minced; for the finishing sauce.)
• 2 tbsp soy sauce (For the finishing sauce.)
• 1 tbsp rice vinegar (White distilled vinegar may be substituted.)
• 2 tbsp oyster sauce (For the finishing sauce.)
• 0.25 cup chicken stock (Water may be substituted; the creator used bone broth.)

Steps

1. 1

   Combine the ground chicken, minced garlic, soy sauce, rice vinegar, sesame oil, grated ginger, and cornstarch in a bowl. Mix thoroughly until the seasonings and starch are evenly distributed throughout the meat.

2. 2

   Cover the chicken mixture and refrigerate it while you prepare the vegetables and sauce.

3. 3

   Slice the cabbage relatively thickly. Thinly slice the carrot on the bias; for an attractive presentation, shingle and stack the slices so they hold one another in place. Cut the green onions into 1-inch sticks and prepare the snow peas.

4. 4

   In a separate bowl, whisk together the minced garlic, soy sauce, rice vinegar, oyster sauce, and chicken stock or water until combined. Set the sauce aside.

5. 5

   Heat a wok over high heat until very hot. Do not add oil initially; the ground chicken will release enough fat to cook the mixture.

6. 6

   Add the chilled chicken mixture to the hot wok and spread it into a thin layer up the sides of the wok. Leave it undisturbed briefly so it can brown and develop color.

7. 7

   Once the chicken has browned, break it up with a wok spatula and stir it. Spread it out again and repeat the browning-and-stirring process until the chicken is fully cooked and no longer pink.

8. 8

   Move the cooked chicken to one side of the wok, leaving the rendered fat and hot cooking surface available for the vegetables.

9. 9

   Add the cabbage, carrots, green onions, and snow peas to the wok. Spread the vegetables against the hot sides and bottom of the wok and let them char without stirring for a short time.

10. 10

    Stir the vegetables, spread them out again, and repeat the charring process until the cabbage reaches your preferred texture. The creator cooked the vegetables for approximately 6 to 7 minutes; they should be tender but retain some bite and show browned, charred edges.

11. 11

    Pour the prepared sauce over the chicken and vegetables. Stir everything together so the sauce coats the cabbage and chicken, and cook briefly until hot and lightly thickened.

12. 12

    Serve immediately while the cabbage is hot and the charred edges are at their best.

Notes

The creator describes this as a cross between a stir-fry and the pot-style preparation used for viral dirty cabbage. Other vegetables may be used. Use caution when heating an empty wok and ensure the chicken reaches 165°F/74°C internally.

Nutrition per serving

• main
• stir-fried
• high-protein
• ground-chicken
• cabbage
• quick-weeknight
• East Asian-inspired