NYT Cooking: This is a vegetarian version of a classic Chinese stir-fry. The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat. I’ve added carrots for color.
Call it Asian slaw or Chinese cabbage salad. Either way, it’s clean-eating vegetables and protein-packed quinoa. Meal prep for Meatless Monday or busy weekday lunch. Add chicken, pork, or other veggies. Gluten-free, vegetarian. thekitchengirl.com