Best 3 Cong Xiang Yuan Bai Cai Onion Fragrant Cabbage Recipes
**Cong Xiang Yuan Bai Cai: Onion Fragrant Cabbage - A Symphony of Flavors for the Culinary Enthusiast**
Prepare to embark on a delightful culinary journey with Cong Xiang Yuan Bai Cai, an aromatic and flavorful stir-fried cabbage dish that tantalizes the senses and elevates your taste buds to new heights. This classic Chinese dish, also known as Onion Fragrant Cabbage, is a delightful symphony of textures and flavors, featuring tender cabbage leaves infused with the savory essence of onions, ginger, and garlic. As you delve into this article, you'll discover a treasure trove of Cong Xiang Yuan Bai Cai recipes, each offering unique variations and culinary insights to expand your cooking repertoire. Whether you're a seasoned chef or just starting your culinary adventure, these recipes will guide you through the steps of creating this delectable dish, ensuring a satisfying and memorable dining experience.
ROASTED CABBAGE & ONIONS
I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway., Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.
Nutrition Facts : Calories 183 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 636mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein.
CONG XIANG YUAN BAI CAI ("ONION-FRAGRANT" CABBAGE)
Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds.
Provided by Kate S.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel, rinse, and thinly slice onion.
- Peel and rinse cabbage. Chop into 1-inch squares. Steam about 8 minutes and remove to serving bowl.
- Heat wok. Add oil and swirl to heat. Add onion and toss briefly until fragrant. Turn off heat. Add salt, soy sauce, and sugar, and toss.
- Pour onion mixture over cabbage, and serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person. Choose a balanced variety of dishes.).
XIANG GU YOU CAI (SHIITAKE BABY BOK CHOY)
Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds.
Provided by Kate S.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak mushrooms in boiling water.
- Without separating bunches, wash and drain baby bok choy.
- Wash mushrooms and squeeze out excess water. Quarter.
- Heat wok over highest heat. Add 2 T oil and swirl to heat. Add bok choy. Add salt. Stir-fry until heated through. Arrange on plate.
- In the same wok, heat remaining oil, stir-fry mushrooms, adding salt, soy sauce, and sugar.
- Combine corn starch with 2/3 c water and add to mushrooms, along with with MSG.
- Pour mushroom mixture over bok choy on serving platter. Serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person. Choose a balanced variety of dishes.).
Tips:
- For best flavor, use fresh, young cabbage with tightly packed leaves.
- To make the dish more flavorful, use homemade chicken stock instead of water.
- If you don't have a wok, you can use a large skillet or Dutch oven instead.
- Be careful not to overcook the cabbage, as it should still have a slight crunch to it.
- Serve Cong Xiang Yuan Bai Cai hot, with steamed rice or noodles.
Conclusion:
Cong Xiang Yuan Bai Cai is a simple but delicious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your cabbage more or less cooked, or you want to add more or less spice, this dish is sure to please everyone at the table.
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