Corned Beef Hash and Cabbage Stir-Fry

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 3 cups cooked corned beef hash or diced corned beef plus cooked potatoes
• 1/2 medium head green cabbage
• 1 large carrot
• 1 medium yellow onion
• 3 garlic cloves
• 1 tbsp grated fresh ginger
• 2 tbsp neutral oil
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp brown sugar
• 1/4 tsp red pepper flakes
• 1/2 tsp black pepper
• 1/2 tsp optional toasted caraway seeds
• 2 tbsp fresh dill or parsley

Instructions

1. 1Core the cabbage and slice it into thin ribbons. Peel and cut the carrot into thin matchsticks or half-moons. Thinly slice the onion; mince the garlic and grate the ginger.
2. 2In a small bowl whisk together the soy sauce, apple cider vinegar, Dijon, brown sugar, and red pepper flakes to make a quick sauce. Set aside.
3. 3Heat a large wok or 12-inch skillet over high heat until very hot. Add the oil and swirl to coat. Add the onion and carrot; stir-fry 2 to 3 minutes until they begin to soften and take on color.
4. 4Add the cabbage ribbons in batches if needed. Toss constantly for 3 to 4 minutes until the cabbage wilts but still has some crunch and bright color. Push the vegetables to the side.
5. 5Add the corned beef hash (or diced corned beef and potatoes) to the empty space. Press and sear 2 to 3 minutes to re-crisp the edges, then toss everything together.
6. 6Add the garlic, ginger, and optional caraway seeds; stir-fry 30 to 45 seconds until fragrant. Pour the prepared sauce over the pan and toss vigorously so every piece is coated and the sauce reduces slightly, about 1 minute.
7. 7Taste and finish with black pepper. The hash should be hot and slightly caramelized, the cabbage tender-crisp, and the whole skillet glossy.
8. 8Remove from heat, shower with chopped dill or parsley, and serve immediately in shallow bowls as a bold one-pan meal.