CHINESE CABBAGE STIR FRY
Tastes like egg roll filling, but without the fried bread, so it's low in carbs. One option: begin with browning some ground pork or sausage, and this side dish becomes a main dish.
Provided by Susan Feliciano
Categories Vegetables
Time 25m
Number Of Ingredients 12
Steps:
- 1. Coarsely shred the cabbage. Heat the oil in a large wok or skillet. Add all the vegetables. Stir fry about 5 minutes. Stir in soy sauce and chicken stock. Lower heat and cover; steam for 5 minutes.
- 2. Stir together the 2 tbsp soy sauce, water, cornstarch and sugar until well blended. Pour immediately into the middle of the skillet. Sprinkle with garlic, pepper and ginger, and stir thoroughly. Raise heat to medium; heat through until sauce is thick and clear.
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.
BEST EVER STIR-FRIED CHINESE CABBAGE!
My girlfriend absolutely loves this dish and she practically demands that I make it for her every time she comes over for dinner. It's a little heavy on the garlic, but I absolutely love it!
Provided by Chef Boon
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak dried scallops and dried shrimp in hot water or put it in the microwave for 5 minutes on high and slice the chili and garlic as well as roughly chopping the Chinese cabbage.
- Once the dried scallops have significantly soften, drain them while reserving liquid.
- Heat oil in pan and brown the garlic slices. Once garlic is browned, remove half the browned garlic slices and set aside.
- Then add the chilies and then the soaked dried scallops and shrimp and fry for 1 minute.
- Season with salt and pepper.
- Add the Chinese cabbage and fry till it slightly wilts and then add then cooking wine, oyster sauce, the soaking liquid.
- Season with soy sauce to taste.
- Cook cabbage for a further 3-5 minutes till cooked but retaining a bit of crunch and then thicken with corn flour.
- Garnish with the crunchy garlic slices and enjoy!
CHINESE CABBAGE STIR FRY
This is tasty and crunchy, and makes a great side dish or even a snack. It's also a great option for your leftover coleslaw!
Provided by dsavir
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Shred cabbage, carrot and radishes (I use a mixer for this).
- Mix the vinegar and the sugar and pour over vegetables. Mix well.
- Slice the onions thinly.
- Heat the oil in a pan or wok, on high heat.
- Add the onions. Saute for 2 minutes, while stirring.
- Add the vegetables. Stir fry for 5-7 minutes, until hot but not soggy.
- Add the soy sauce, and mix well.
- Remove from heat and serve immediately.
- Note: those who like it hot can add sliced hot pepper.
- Note 2: If you have leftover non-creamy coleslaw, saute the onions, add the coleslaw, cook for 5-7 minutes, add soy sauce and serve.
Nutrition Facts : Calories 74.5, Fat 3.7, SaturatedFat 0.3, Sodium 286, Carbohydrate 9.8, Fiber 3.5, Sugar 5.8, Protein 2.5
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
CHINESE STIR-FRIED CABBAGE
Make and share this Chinese Stir-Fried Cabbage recipe from Food.com.
Provided by English_Rose
Categories Greens
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Very finely shred the cabbage. Set aside.
- Finely chop the bacon and fry until pink in the oil.
- Add the finely diced ginger, garlic and onion. Fry until golden and the bacon is crispy.
- Add the butter. Then add the cabbage, sprinkle over the Chinese 5-spice and stir-fry for 5-6 mins until cooked.
- The cabbage should retain a crisp texture.
Nutrition Facts : Calories 348.9, Fat 34.7, SaturatedFat 12.6, Cholesterol 53.8, Sodium 513.5, Carbohydrate 2.4, Fiber 0.3, Sugar 0.8, Protein 6.8
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