COOKING NAPA RECIPES

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SPICY STIR-FRIED CABBAGE RECIPE - NYT COOKING



Spicy Stir-Fried Cabbage Recipe - NYT Cooking image

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

Total Time 10 minutes

Yield Serves four

Number Of Ingredients 11

4 garlic cloves, minced
2 teaspoons minced ginger
1/2 teaspoon red pepper flakes
1 star anise, broken in half
2 teaspoons soy sauce (more to taste)
2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons peanut or canola oil
1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds
1 medium carrot, cut into julienne
Salt to taste
2 tablespoons minced chives, Chinese chives or cilantro

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//schema.org, Calories 116, UnsaturatedFatContent 7 grams, CarbohydrateContent 10 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 419 milligrams, SugarContent 4 grams, TransFatContent 0 grams

QUICK KIMCHI RECIPE - BBC GOOD FOOD



Quick kimchi recipe - BBC Good Food image

This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish.

Provided by Good Food team

Categories     Side dish

Total Time 20 minutes

Prep Time 20 minutes

Yield Makes enough to fill a 1-litre jar, serves 8 as a side

Number Of Ingredients 10

1 Chinese cabbage
3 garlic cloves, crushed
2.5cm/1in piece ginger, grated
2 tbsp fish sauce (optional)
2 tbsp sriracha chilli sauce or chilli paste (see below)
1 tbsp golden caster sugar
3 tbsp rice vinegar
8 radishes, coarsely grated
2 carrots, cut into matchsticks or coarsely grated
4 spring onions, finely shredded

Steps:

  • Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
  • Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.

Nutrition Facts : Calories 42 calories, FatContent 1 grams fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 2 grams fiber, ProteinContent 1 grams protein, SodiumContent 2 milligram of sodium

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