STIR-FRIED CABBAGE, TOFU AND RED PEPPER
Start cooking the rice or quinoa that you will serve this with, prep your vegetables and make the stir-fry. The prep is the most time-consuming but there aren't too many ingredients. You can be sitting down about 35 minutes after you begin.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 15m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Cut the tofu into dominoes and drain between paper towels. In a small bowl or measuring cup combine the stock, 1 tablespoon of the soy sauce, the sugar, rice wine or sherry, and the sesame oil. Remove 1 tablespoon to a small bowl and stir in the cornstarch. Stir until it has dissolved. Have all the ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and stir-fry until golden, about 3 minutes. Add 1 tablespoon soy sauce (or to taste), toss together for a few seconds, and transfer to a plate.
- Swirl in the remaining oil, add the garlic and ginger to the wok and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute, or until it begins to soften, and add the cabbage and walnuts. Stir-fry for 1 minute, add salt and pepper to taste, and stir-fry for another 1 to 2 minutes, until crisp-tender. Return the tofu to the wok, stir in the walnuts and the stock/soy sauce mixture and stir-fry for another minute, until it has just about evaporated. Stir in the cornstarch mixture and stir-fry until the ingredients are lightly glazed. Remove from the heat and serve with quinoa or rice.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 497 milligrams, Sugar 2 grams
SAUTéED SHREDDED CABBAGE AND SQUASH
You can just cook these vegetables in a skillet and serve them with grains for a great vegan dinner, or turn them into a hearty vegetarian (but not vegan) Provençal-style gratin.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield The sautéed vegetables alone serve 4; the gratin serves 6.
Number Of Ingredients 13
Steps:
- If serving the vegetables with grains, begin cooking the grains of your choice first.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wok and add the onion. Cook, stirring, until it begins to soften, about 3 minutes. Add the shredded winter squash and the garlic and a generous pinch of salt. Cook, stirring often, until not quite tender, about 10 minutes, and add the remaining oil, the cabbage, sage, thyme, and salt and pepper to taste. Continue to cook, stirring often, until the vegetables are tender and fragrant, 8 to 10 minutes. Serve with grains or use the vegetables for the gratin below.
- If making a gratin, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin dish. In a large bowl, whisk together the eggs and milk. Add salt to taste (about 1/2 teaspoon) and freshly ground pepper, and stir in the cooked grains (I used cooked purple barley, and it was a beautiful and tasty combination with lots of texture) and the cooked vegetables. Add the cheeses and stir everything together, then scrape into the prepared baking dish.
- Bake 40 to 45 minutes, or until the top is lightly browned and the gratin is set. Allow to cool for 15 minutes or longer before cutting into wedges and serving. The gratin is good hot, warm or at room temperature, and you can cut it into smaller pieces to serve as an hors d'oeuvre.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 20 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 833 milligrams, Sugar 8 grams, TransFat 0 grams
CABBAGE-ZUCCHINI STIR FRY
Make and share this Cabbage-Zucchini Stir Fry recipe from Food.com.
Provided by Bergy
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute the garlic in the oil, do not allow to burn.
- Add veggies& stir fry for 2-3 minutes.
- Add seasonings and continue to stir fry for about 3 minutes (longer if you like your veggies well done).
Nutrition Facts : Calories 75, Fat 4.7, SaturatedFat 0.7, Sodium 15.7, Carbohydrate 8.1, Fiber 2.1, Sugar 4.2, Protein 1.8
More about "cabbage zucchini stir fry recipes"
CHINESE VEGETABLE STIR-FRY - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Asian, ChineseTotal Time 30 minsCategory DinnerCalories 173 per serving
- In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.
- In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.
- Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired.
CABBAGE STIR FRY {HEALTHY LOW CARB RECIPE} – WELLPLATED.COM
From wellplated.com
4.9/5 (24)Total Time 27 minsCategory Main CourseCalories 235 per serving
- In a small bowl, combine the garlic, ginger, red pepper flakes and cloves. In a separate bowl, combine 2 tablespoons of the soy sauce, the rice vinegar, and the maple syrup. Keep both close by.
- Cut the stem end off of the cabbage. Next, cut it in half from the top of the cabbage down through the stem. Place the flat, cut side against the surface of your cutting board, then each half into quarters (again, from the top down towards the stem). Turn each quarter crosswise, then cut into thin, 1/8-inch strips. Keep handy (I like to pile my cut cabbage into a bowl as I go).
- Heat a large, deep skillet, Dutch oven, or wok with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the oil. Once hot and shimmering, add the chicken. Cook, breaking up the meat. Stir in the remaining 2 tablespoons soy sauce. Continue cooking until the meat is fully cooked through and any liquid that has collected in the pan has mostly cooked off, about 5 minutes. Transfer to a plate or bowl. Make sure you have the skillet lid handy.
- Add the remaining 1 tablespoon oil to the skillet. Add the cabbage and carrots. Cook for 2 minutes, stirring occasionally, until the cabbage is just starting to wilt.
CABBAGE STIR-FRY – AUNT BEE'S RECIPES
From auntbeesrecipes.com
Estimated Reading Time 3 mins
- Heat 2 Tbsp of the oil in a very large skillet or wok over medium heat. Add the carrots and cook for about 3 minutes stirring often, then add the zucchini and onion. Cook for 5 minutes and continue stirring. Next add the garlic and cook for 2 minutes more. Using a large slotted spoon, remove the veggies from the pan to a platter and set aside. Add the other 2 Tbsp of the oil to the pan along with the cabbage. If the cabbage doesn't fit all at one time, add as much as you can until it cooks down enough to add the rest. Once the cabbage cooks down by half, add the veggies back into the pan, along with the prepared sauce.
- Continue cooking over medium heat until the cabbage is cooked to your liking, the sauce is thickened and the veggies are done. Add your cooked meat and give it a taste and add more soy sauce & brown sugar as needed. I think I ended up adding a couple tablespoons more of each because we like lots of flavor.
ZUCCHINI STIR FRY WITH CHICKEN {QUICK AND EASY!} – WELLPLATED.COM
From wellplated.com
5/5 (26)Calories 243 per servingCategory Main Course
- In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
- In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
- Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
- In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
RECIPE: SWEET & SPICY BEEF STIR-FRY WITH MUSHROOMS, CABBAGE
From
CABBAGE AND ZUCCHINI RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
STIR-FRIED ZUCCHINI NOODLES WITH GREENS, CABBAGE AND …
From latimes.com
CABBAGE STIR-FRY RECIPE - ASIAN STYLE - THE FOOD BLOG
From thefoodblog.net
SAUTéED CABBAGE, CARROT AND ZUCCHINI | BY CATHERINE STEVENS
From medium.com
BEEF STIR FRY WITH NOODLES - THE ENDLESS MEAL®
From theendlessmeal.com
22 AMAZING SAVOY CABBAGE RECIPES TO TRY
From gloriousrecipes.com
CABBAGE STIR FRY RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
ZUCCHINI STIR FRY UNDER 15 MINS - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CHICKEN STIR FRY RECIPE (EASY IN 30 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
CABBAGE STIR FRY - SPEND WITH PENNIES
From spendwithpennies.com
NAPA CABBAGE STIR FRY - SIX HUNGRY FEET - RECIPES
From sixhungryfeet.com
7 CAULIFLOWER STIR-FRY RECIPES FOR EASY DINNERS
From allrecipes.com
CABBAGE STIR FRY (KETO, PALEO, WHOLE30) - THE ROASTED ROOT
From theroastedroot.net
STIR-FRIED CABBAGE AND ZUCCHINI - RECIPE - COOKS.COM
From cooks.com
SPICY EGGPLANT AND ZUCCHINI STIR-FRY WITH PLANT-BASED MEAT
From foodandwine.com
ZUCCHINI STIR-FRY | FLIPBOARD
From flipboard.com
WOK COOKBOOK: STIR FRY RECIPES IN A WOK - PAPERBACK BY …
From ebay.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #healthy #side-dishes #vegetables #canadian #easy #dinner-party #dietary #low-sodium #gluten-free #low-cholesterol #low-saturated-fat #low-calorie #stir-fry #low-carb #inexpensive #healthy-2 #free-of-something #low-in-something #squash #3-steps-or-less #technique
You'll also love