Easy Cabbage Onion And Kale Stir Fry Recipes

Steps:

• Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

Steps:

• I find that when I buy a good-sized green cabbage and use a small amount in a recipe, the remainder often languishes in the fridge. This is an ideal way to use up green cabbage while it still has some flavor. For this preparation, you can use half or even most of a cabbage. In a large skillet or stir-fry pan, sauté a quartered and thinly sliced onion in some olive oil. When it starts to turn golden, stir in thinly sliced cabbage. Cook, covered, until the cabbage wilts. If the pan dries out, add just enough water to moisten. Once the cabbage is wilted, uncover and cook until both the cabbage and onion begin to brown, stirring frequently. Add a sprinkling of poppy seeds, if you like.

Steps:

• Dissolve cornstarch in 1 tablespoon broth in small bowl. Set aside. Heat oil in wok or heavy large skillet over high heat. Add garlic and sauté until golden, about 1 minute. Add cabbage and soy sauce and stir-fry until cabbage is tender, about 1 minute. Add remaining 2 tablespoons broth, vinegar and sugar to wok and continue to stir-fry 1 minute. Add green onions and cornstarch mixture and continue to stir-fry until cabbage is coated and slightly brown, 1 minute.