STIR FRY NAPA CABBAGE RECIPES

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STIR-FRIED NAPA CABBAGE WITH SPICY GARLIC DRESSING RECIPE ...



Stir-Fried Napa Cabbage with Spicy Garlic Dressing Recipe ... image

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

4 cloves garlic—two chopped and two minced
Kosher salt
4 scallions, finely chopped
3 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 tablespoon water
1 teaspoon coarse Korean hot red-pepper flakes
1/2 teaspoon sugar
1 tablespoon vegetable oil
One 1 1/2-pound head Napa cabbage, thinly sliced
2 teaspoons toasted sesame seeds, toasted

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.

NAPA CABBAGE ALL-VEGGIE STIR FRY – FRESH FORK MARKET



Napa Cabbage All-Veggie Stir Fry – Fresh Fork Market image

Napa Cabbage All-Veggie Stir Fry

Total Time 0 minutes

Prep Time 0 minutes

Cook Time 0 minutes

Number Of Ingredients 14

1 large spaghetti squash
Shiitake mushrooms, stemmed and chopped (optional)
3 tbsp soy sauce or Bragg's Amino Acids mixed with 3 tbsp water
1 tbsp brown sugar (packed tightly) or honey
1/4 teaspoon red pepper flakes or paste
2-3 tablespoons oil (coconut or other high heat best rather than olive oil)
1 onion or leek (white and and light green part only), finely chopped
2 cups shredded Napa cabbage (green cabbage also works)
1 cup shredded carrots
1/2 tbsp grated fresh ginger
1 tbsp minced garlic
1/3 cup finely chopped scallions and or chives
Lime for garnish
2 eggs to be poached or scrambled (optional)

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

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