Cabbage with Hot Sauce
Adapted from Orangette
½ head green cabbage, quartered and sliced into ¼-inch-thick ribbons
½ medium fennel bulb, thinly sliced (optional)
Canola oil, or another oil with a similarly high smoke point
¼ tsp. to 1 tsp. sambal oelek, to taste
Soy sauce, to taste
Salt, to taste (optional)
Place a wok over high heat and make sure it’s well-heated. When the wok is thoroughly heated, working quickly, pour in a glug of oil and then immediately add the cabbage and the fennel.
Stir cabbage and fennel together to coat with oil, and then leave them alone for a few minutes (2 might do just fine), to allow the vegetables to begin to take on some color.
Then add sambal oelek to taste, and stir again. Because the hot sauce can give off spicy fumes, if you have a stove fan you might want to have it on. Some people are mores sensitive to it than others.
Continue to cook the vegetables until they have wilted and have browned in spots. This should happen after a few minutes.
Then add a glug of soy sauce, and stir well again – because soy sauce tends to be quite salty, add less at first and if needed, add more until it tastes right to you.
Serve hot or warm.
Yield: 2-4 servings, depending on if it’s a main or side dish