NAPPA CABBAGE RECIPES RECIPES

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CHINESE VEGETABLE SOUP | JUST A PINCH RECIPES



Chinese Vegetable Soup | Just A Pinch Recipes image

Often I made chinese food that doesn't have a ton of veggies, like a noodle dish or sesame chicken. I use this soup to add some much needed veg to the meal. Its a great way to start any Asian themed meal and get some extra nutrition in your diet! This soup is quite low calorie so it's great to snack on as well!

Provided by Amy H. @Meave

Categories     Vegetable Soup

Number Of Ingredients 14

1 tablespoon(s) peanut oil
2 cup(s) thinly sliced nappa cabbage
1 clove(s) garlic, minced
2 box(es) (32 oz. each) chicken broth
2 teaspoon(s) soy sauce
1/2 teaspoon(s) toasted sesame oil
1 can(s) (7 oz.) baby corn
1 can(s) sliced water chesnuts
1 carrot, scraped and julienned
2 cup(s) bean sprouts
1 stalk(s) celery, thinly sliced
handful of snow peas
1 cup(s) sliced, fresh mushrooms
5 green onions

Steps:

  • Heat , the peanut oil in a large stock pot, add cabbage and saute until it wilts. Add garlic. Saute 30 more seconds. Add chicken broth, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
  • Stir in the baby corn, water chestnuts, bean sprouts, celery, carrots, and snow peas, and simmer 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.
  • Ladle into soup bowls, top with sliced green onion and a bit of chow mein noodles

DELICIOUS SHRIMP RAMEN | JUST A PINCH RECIPES



Delicious Shrimp Ramen | Just A Pinch Recipes image

I had a similar dish for lunch a couple of weeks ago at a local Chinese restaurant. I thoroughly enjoyed it and thought I'd try to recreate this dish at home. This is pretty close. We all love noodles, and this is a great way to make your ramen a little healthier!

Provided by Amy H. @Meave

Categories     Seafood

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 14

3 package(s) ramen, seasoning packet discarded
1 pound(s) large shrimp peeled and deveined
6 cup(s) chicken stock
2 tablespoon(s) peanut oil
1 teaspoon(s) sesame oil
3 tablespoon(s) soy sauce
3 clove(s) garlic minced
2 cup(s) shredded nappa green cabbage
1/2 cup(s) carrots, julienned
1 cup(s) fresh mushrooms, quartered
1/2 cup(s) water chesnuts
1/2 cup(s) bamboo shoots
3 large eggs, beaten
thinly sliced green onion for garnish

Steps:

  • In a skillet on medium heat add 1 tablespoon peanut oil. Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink. Set aside
  • In a large pot on medium-high heat add 1 tablespoon peanut oil and 1 tsp. sesame oil. Add carrots, cabbage, mushrooms, waterchesnuts and bamboo shoots. Cook for 1-2 minutes add garlic and cook another thirty seconds. Add stock, soy sauce. Bring to a rapid boil then reduce heat to medium and let simmer for 5 minutes.
  • Add the dry ramen noodles to the broth and cook for another 1 minute.
  • keeping soup on a low simmer, gently add beaten egg to soup in short intervals until all the egg is used up. Allow the egg to cook completely. Remove soup from heat
  • Ladle into bowls. Add in shrimp and garnish with green onion.

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