CHINESE CABBAGE STIR FRY RECIPES RECIPES
CHINESE CABBAGE STIR FRY RECIPE - FOOD.COM
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!
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
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, FatContent 3.7, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 286, CarbohydrateContent 9.8, FiberContent 3.5, SugarContent 5.8, ProteinContent 2.5
CHINESE CABBAGE STIR FRY | CHINA SICHUAN FOOD
Easy Chinese style cabbage stir fry--hot and sour in taste.
Provided by Elaine
Categories stir fry
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Hand tear the cabbage, keep the tender green leaves only. Discard the hard white pate. Wash gently and drain completely. This is the key step to guarantee the success of the dish.
- Heat the wok firstly, pour in oil. Add dried chili pepper and Sichuan peppercorn too to fry over slow fire until aromatic. Then place in garlic and ginger.
- Add cabbage immediately. Quick fry the cabbage, add salt, light soy sauce and vinegar.This process should be finished within 30 seconds.
Nutrition Facts : Calories 189 kcal, CarbohydrateContent 29 g, ProteinContent 7 g, FatContent 7 g, SaturatedFatContent 5 g, SodiumContent 1167 mg, FiberContent 11 g, SugarContent 14 g, ServingSize 1 serving
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