SPICY STIR-FRIED CABBAGE
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.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, main course
Time 10m
Yield Serves four
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 419 milligrams, Sugar 4 grams, TransFat 0 grams
STIR-FRIED CHESTNUTS AND CHINESE CABBAGE
Categories Ginger Nut Side Stir-Fry Thanksgiving Vegetarian Quick & Easy Fall Vegan Chestnut Cabbage Sesame Soy Sauce Gourmet Sugar Conscious Pescatarian Dairy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat peanut oil in a wok or 12-inch heavy skillet over high heat until just beginning to smoke then stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add cabbage and cook, tossing, until just beginning to wilt, about 2 minutes, then stir in chestnuts and sugar. Reduce heat to moderate and cook covered, 3 minutes, then stir in soy sauce and sesame oil. Serve immediately.
STIR-FRIED SAVOY CABBAGE
A simple dish full of vitamin C and folic acid and ideal on the side of your Sunday roast
Provided by Silvana Franco
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 4
Steps:
- Steam or boil the cabbage for 3-4 mins until just tender, then drain well. If doing ahead of time, cool under running water and chill until ready to stir-fry.
- Heat the oil in a wok or large frying pan. Add the garlic and seeds and cook for 1 min until beginning to turn golden. Toss in the cabbage and stir-fry over the highest heat for 3-4 mins. Season with a little sea salt and serve.
Nutrition Facts : Calories 61 calories, Fat 3 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
STIR-FRIED CHICKEN WITH CHINESE CABBAGE
Make and share this Stir-Fried Chicken With Chinese Cabbage recipe from Food.com.
Provided by carmenskitchen
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, combine the chicken with 1 tablespoon of soy sauce, 1 tablespoon of the sherry and the cayenne. Let marinate for 10 minutes.
- In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until almost done, 1-2 minutes. Remove.
- Add the remaining 1 tablespoon of oil to the pan. Add the onion, garlic and coriander. Cook, stirring, until onion is golden, about 4 minutes.
- Add the remaining 2 tablespoons of sherry and the vinegar. Cook, stirring one minute longer.
- Add the cabbage, water chestnuts, the remaining 4 teaspoons of soy sauce, the tomato paste, red pepper flakes and water to cook, stirring 3 minutes longer.
- Add the chicken and any accumulated juices, the cilantro and/or the scallions plus the salt and cook 1-2 minutes longer until the chicken is done.
Nutrition Facts : Calories 320.3, Fat 8.9, SaturatedFat 1.4, Cholesterol 88, Sodium 786.9, Carbohydrate 11.8, Fiber 1.6, Sugar 3.3, Protein 37
SUPER EASY STIR-FRIED CABBAGE
A very simple stir-fry dish. The reason for using only soya sauce for stir-frying cabbage is that it brings out the natural sweetness in the cabbage itself.
Provided by iken
Categories Side Dish Vegetables
Time 15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 7.4 g, Fat 3.5 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 269.9 mg, Sugar 3.7 g
STIR-FRIED CHINESE CABBAGE
A great chinese vegetable side dish for such stir-fries as Mongolian Beef. Also goes well with Teriyaki steaks and chicken or any meat that needs a good healthy economical vegetable dish.
Provided by PalatablePastime
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir together rice wine, soy sauce, sesame oil, and ginger root in a small bowl; set aside.
- Heat the oil in a wok over medium-high heat.
- Add red pepper flakes and minced garlic, and stir-fry until it becomes aromatic but not scorched.
- Add shredded cabbage and stir-fry until limp, but not mushy.
- Add contents of seasoning bowl and cook, stirring, 1-2 minutes more, until liquid is almost absorbed.
- Sprinkle with toasted sesame seeds and serve.
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CHINESE CABBAGE STIR-FRY - THE WOKS OF LIFE
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5/5 (31)Total Time 25 minsCategory VegetablesCalories 342 per serving
- In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.
- Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the black vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!
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10 BEST CHINESE CABBAGE RECIPES - INSANELY GOOD
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- Chinese Cabbage Stir-Fry. This delicious dish is an excellent choice for those trying to eat healthier. It’s a sweet and tangy garlic stir-fry with tons of flavor.
- Sichuan Napa Cabbage Stir-fry, or Suan La Bai Cai (酸辣白菜) Do you prefer sour and spicy to sweet and tangy? If so, you might like this stir-fry dish instead.
- Stir-Fried Bok Choy. As mentioned, Chinese cabbage can mean bok choy or napa. So use whichever you prefer in this stir fry recipe. Either way, stir-fried napa cabbage or bok choy is a simple, delectable lunch or dinner option.
- Vegetarian Bok Choy Soup. Here’s another yummy recipe for which you could easily substitute Chinese cabbage. It’s vegan-friendly and has a rich, earthy flavor that’s impossible not to love.
- Pork Dumpling with Napa Cabbage. Do you consume a dozen dumplings every time you hit the Chinese buffet? If so, this is the recipe for you. You can make as many dumplings as you like.
- Chinese Sauteed Cabbage with Vinegar Sauce. This is a simple, sweet-n-spicy vegetarian side dish. It’s saucy, tender, and entirely scrumptious. Best of all, it takes just 20 minutes to whip up!
- Chinese Pickled Cabbage. Here’s another quick and easy vegetarian side dish. It combines Chinese cabbage, carrots, salt, and a homemade pickling mixture.
- Bacon Cabbage Stir-Fry. Want to Americanize your stir-fry? Just add bacon! After all, we Americans love our bacon. (Bacon rocks!) You can make this delicious, colorful stir-fry with just five ingredients.
- Chinese Beef Noodle Soup. This savory dish has all the comforting warmth of chicken noodle soup. The thick, juicy chunks of beef make it much more filling, though.
- Potstickers (Chinese Pan-Fried Dumplings) Let’s finish off our list with these soft, chewy, outrageously yummy potstickers. They’re garlicky, meaty, and earthy.
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