SPICY STIR-FRIED CORNED BEEF AND CABBAGE

Spicy Stir-Fried Corned Beef and Cabbage image

Provided by Justin Chapple

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

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3 scallions, white parts minced and green parts cut into 1-inch pieces
2 tablespoons minced peeled fresh ginger
2 cloves garlic, minced
2 to 3 teaspoons crushed Sichuan peppercorns, optional
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon distilled white vinegar
2 teaspoons cornstarch
3 tablespoons peanut or canola oil
1/3 cup dried red chiles, such as Tianjin
One 1-pound piece boiled corned beef, cut into 1-inch pieces
One 1-pound wedge green cabbage (about 1/2 small head), cut into bite-size pieces
1/2 cup roasted peanuts, preferably unsalted red-skinned peanuts
Cooked rice, for serving

Steps:

Mix the scallion whites, ginger, garlic and Sichuan peppercorns (if using) together in a small bowl. Whisk the hoisin sauce, soy sauce, sherry, vinegar and cornstarch together in another small bowl.
Heat a very large cast-iron skillet or wok over high heat. Add the oil and swirl to coat the pan. Add the chiles and stir-fry until they blister and deepen in color, 5 to 10 seconds. Transfer the chiles to a large bowl with a slotted spoon. Add the corned beef and stir-fry until lightly browned and heated through, 2 to 3 minutes; transfer the beef to the bowl with the chiles.
Add the cabbage and scallion mixture to the skillet and stir-fry until the cabbage starts to soften around the edges, 2 to 3 minutes. Return the corned beef and chiles to the skillet. Add the hoisin sauce mixture and stir-fry until hot, about 1 minute. Stir in the peanuts and scallion greens. Transfer to a serving platter. Serve right away with steamed rice.