CABBAGE WOK RECIPES
SUPER EASY STIR-FRIED CABBAGE RECIPE | ALLRECIPES
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
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 4 servings
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, CarbohydrateContent 7.4 g, FatContent 3.5 g, FiberContent 2.9 g, ProteinContent 1.8 g, SaturatedFatContent 0.6 g, SodiumContent 269.9 mg, SugarContent 3.7 g
QUICK CABBAGE STIR FRY ASIAN-STYLE RECIPE - FOOD.COM
From Canada's Garden Greens' cookbook. Serve this for your next Asian themed meal. (The carrot was added for color. Substitute packaged shredded cabbage with carrots for faster preparation.)
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil and butter in a large wok or frying pan on medium heat.
- Add the garlic. Stir fry for about 1-2 minutes, stirring constantly until garlic is fragrant. DO NOT burn!
- Increase heat to high. Once the heat is to temperature, add the cabbage, carrots, green onions, cider vinegar, and brown sugar. Stir fry for about 3 minutes or until the cabbage is tender-crisp.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 91.6, FatContent 6.2, SaturatedFatContent 2.8, CholesterolContent 10.2, SodiumContent 51.5, CarbohydrateContent 8.8, FiberContent 2.4, SugarContent 5.9, ProteinContent 1.6
More about "cabbage wok recipes"
QUICK CABBAGE STIR FRY ASIAN-STYLE RECIPE - FOOD.COM
From Canada's Garden Greens' cookbook. Serve this for your next Asian themed meal. (The carrot was added for color. Substitute packaged shredded cabbage with carrots for faster preparation.)
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 91.6 per serving
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 91.6 per serving
- Season with salt and pepper to taste.
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From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Cuisine asian, chinese
Calories 116 per serving
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Cuisine asian, chinese
Calories 116 per serving
- 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.
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