CHINESE CABBAGE STIRFRY RECIPES
STIR-FRIED CHINESE CABBAGE RECIPE - CHINESE.FOOD.COM
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.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
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.
Nutrition Facts : Calories 102.2, FatContent 9.6, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 252.4, CarbohydrateContent 2.4, FiberContent 0.7, SugarContent 0.1, ProteinContent 1.3
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
More about "chinese cabbage stirfry recipes"
STIR-FRIED CHINESE CABBAGE RECIPE - CHINESE.FOOD.COM
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.
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 102.2 per serving
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 102.2 per serving
- Sprinkle with toasted sesame seeds and serve.
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Here is an interesting Asian-inspired way of cooking your cabbage. A delicious stir-fry, with garlic, carrot, onion, and a touch of sesame oil and fish sauce. But that’s not all. Before it’s ready, add a whisked egg and mix it with the cabbage. It brings a new and interesting flavor and texture, that should be tried at least once!
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Reviews 4.7
Total Time 25 minutes
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Calories 244 calories per serving
From sodelicious.recipes
Reviews 4.7
Total Time 25 minutes
Cuisine Fusion
Calories 244 calories per serving
- Stir and turn off the heat. Serve with a touch of chili flakes on top!
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SPICY STIR-FRIED CABBAGE RECIPE - NYT COOKING
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.
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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