Indonesian Style Stir Fried Cabbage Recipes

Steps:

• Heat oil in the frying pan, then add the onion, chilli and garlic.
• Cook until soft.
• Break chicken stock cube into the pan and stir to spread throughout the mixture.
• Add all of the chopped cabbage and salt and pepper, then stir to coat the mixture.
• Place lid on the pan and cook over a low heat for a further 10-15 minutes (the cabbage should be soft by this time).
• Stir in the beaten eggs until they are cooked (about a minute).
• Serve it in a hot dish.

Steps:

• In a large skillet, heat oil over medium heat. Add cabbage, water and salt. Cook, uncovered, 5-7 minutes or until crisp-tender, stirring occasionally.

Steps:

• Cook noodles according to package directions; drain and set aside.
• Heat a large wok or frying pan and spray with non-stick cooking spray.
• Swirl in the beaten egg to make a thin omelet.
• Remove from pan allow to cool; cut into thin strips and set aside.
• In a large wok style pan heat oil.
• Saute the chicken with garlic, coriander, ginger and broth until chicken is no longer pink (5 to 7 minutes).
• Add sliced onion, carrot, red pepper, leek and ketjap manis; sauté 4 to 5 minutes.
• Add cubed ham, uncooked shrimp, and sambal oelek; cook 3 to 4 minutes, or until shrimp turn pink.
• Add sliced omelet and noodles; mix well and heat throughly before serving.
• Serve with lychees and kroepoek, enjoy!

Steps:

• Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.

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.

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.