NAPA CABBAGE ALL-VEGGIE STIR FRY – FRESH FORK MARKET
Napa Cabbage All-Veggie Stir Fry
Total Time 0 minutes
Prep Time 0 minutes
Cook Time 0 minutes
Number Of Ingredients 14
Steps:
- Carefully cut your spaghetti squash in half the long way and then scoop out the seeds. Turn your oven to 400, and roast cut side down with a little water in the dish for about 30 minutes, or until the strings pull apart easily with a fork. Allow to cool, and then use a fork to remove all the spaghetti strands and set aside. While it's roasting, prep the other veggies (shredding and mincing)-- stir fries go really fast when you get to cooking so you'll want to have all the ingredients ready to go.
- Mix together the sauce: soy sauce and water, the brown sugar or honey and a pinch of red pepper flakes or red pepper paste.
- Heat up a little oil over high or medium hight heat and cook your mushrooms until liquid starts to release (about 4 minutes). If you're using pork, add that in here instead of mushrooms, or do the mushrooms after. Once the meat has browned or the mushrooms have stopped releasing liquid, add in half of your sauce mixture and allow to absorb as it cooks.
- Make sure the heat is nice and high and add extra oil if you need it. Add in the carrots and onion or leek for a minute, then the cabbage for a minute, and then the minced garlic and ginger for 1 more minute. Toss quickly to avoid burning.
- Add the spaghetti squash into the skillet and toss with the remaining sauce mixture over high heat for just a few seconds. Serve immediately with minced scallions or green onions on top and a squeeze of lime juice. An egg, scrambled or poached, is also a great addition for extra protein.
Nutrition Facts : Calories 0, CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , ServingSize , SodiumContent , SugarContent , TransFatContent
STIR-FRIED NAPA CABBAGE WITH SPICY GARLIC DRESSING RECIPE ...
Serve this quick sauté with grilled pork chops, steak or fish and plenty of steamed rice to soak up the garlicky sauce. Slideshow: Korean Recipes
Provided by Kate Winslow
Total Time 15 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Mince and mash the chopped garlic to a paste with a pinch of salt. Stir together the scallions, minced garlic, soy sauce, sesame oil, water, hot red-pepper flakes and sugar together in a small bowl. Set aside.
- Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes. Remove from the heat and pour the dressing over the cabbage and toss gently to combine. Transfer to a serving dish and garnish with the toasted sesame seeds.
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- Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes. Remove from the heat and pour the dressing over the cabbage and toss gently to combine. Transfer to a serving dish and garnish with the toasted sesame seeds.
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