Best 3 Stir Fried Chinese Cabbage Recipes
**Stir-fried Chinese Cabbage: A Culinary Journey Through Simplicity and Flavor**
Savor the symphony of flavors and textures that is stir-fried Chinese cabbage, a culinary delight that showcases the beauty of simple yet remarkable ingredients. This humble vegetable, also known as bok choy, transforms into a vibrant dish that tantalizes the taste buds with its crisp-tender texture and medley of savory, slightly sweet, and subtly bitter notes. As you embark on this culinary journey, discover the versatility of stir-fried Chinese cabbage through a collection of delectable recipes that cater to diverse dietary preferences and culinary skill levels. From the classic stir-fry with garlic and soy sauce to creative variations that incorporate aromatic ginger, savory mushrooms, and a touch of spice, each recipe promises a unique taste experience. Prepare to be amazed by the culinary wonders that await you as you delve into the world of stir-fried Chinese cabbage.
STIR-FRIED CHINESE CABBAGE
A great chinese vegetable side dish for such stir-fries as Mongolian Beef. Also goes well with Teriyaki steaks and chicken or any meat that needs a good healthy economical vegetable dish.
Provided by PalatablePastime
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir together rice wine, soy sauce, sesame oil, and ginger root in a small bowl; set aside.
- Heat the oil in a wok over medium-high heat.
- Add red pepper flakes and minced garlic, and stir-fry until it becomes aromatic but not scorched.
- Add shredded cabbage and stir-fry until limp, but not mushy.
- Add contents of seasoning bowl and cook, stirring, 1-2 minutes more, until liquid is almost absorbed.
- Sprinkle with toasted sesame seeds and serve.
STIR-FRIED VEGETABLES (CABBAGE, CHINESE MUSHROOMS, AND BROCCOLI)
Delicious vegetarian dish. Perfect as a vegetarian main course or as a side dish to accompany meat, especially chicken. Serves 4 as part of a Chinese-style meal or 2 as a main dish.
Provided by littleturtle
Categories Greens
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the sauce ingredients and set aside.
- Soak the mushrooms in hot water until they soften (15-20 minutes).
- Rinse under cold running water to remove any sand and squeeze out excess water to drain.
- With a sharp knife, remove the stems & discard.
- Finely shred the caps; set aside.
- Blanch broccoli in boiling water and drain.
- Chop cabbage into long shreds, about 1/4-inch wide.
- Preheat wok or large skillet over high heat until it is hot.
- Add oil, wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time); add ginger and cook for 20 seconds.
- Add the mushrooms, broccoli, cabbage, jicama, and bamboo, and continue to stir-fry for 1 minute.
- Add the sauce and continue to stir-fry until broccoli and cabbage are tender (3 minutes), adding about a tablespoon of water, if needed, to keep moist.
- Spoon onto a platter, sprinkle with sesame oil, and serve immediately.
Nutrition Facts : Calories 211.3, Fat 11, SaturatedFat 1.8, Sodium 2208.7, Carbohydrate 25.6, Fiber 6.6, Sugar 5.2, Protein 8.2
BEST EVER STIR-FRIED CHINESE CABBAGE!
My girlfriend absolutely loves this dish and she practically demands that I make it for her every time she comes over for dinner. It's a little heavy on the garlic, but I absolutely love it!
Provided by Chef Boon
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak dried scallops and dried shrimp in hot water or put it in the microwave for 5 minutes on high and slice the chili and garlic as well as roughly chopping the Chinese cabbage.
- Once the dried scallops have significantly soften, drain them while reserving liquid.
- Heat oil in pan and brown the garlic slices. Once garlic is browned, remove half the browned garlic slices and set aside.
- Then add the chilies and then the soaked dried scallops and shrimp and fry for 1 minute.
- Season with salt and pepper.
- Add the Chinese cabbage and fry till it slightly wilts and then add then cooking wine, oyster sauce, the soaking liquid.
- Season with soy sauce to taste.
- Cook cabbage for a further 3-5 minutes till cooked but retaining a bit of crunch and then thicken with corn flour.
- Garnish with the crunchy garlic slices and enjoy!
Tips:
- For the best flavor, use fresh Chinese cabbage that is crisp and has tightly packed leaves.
- Rinse the Chinese cabbage thoroughly before cooking to remove any dirt or debris.
- Cut the Chinese cabbage into bite-sized pieces so that it cooks evenly.
- Use a large skillet or wok to stir-fry the Chinese cabbage so that it has plenty of room to cook.
- Heat the oil over medium-high heat before adding the Chinese cabbage. This will help to prevent the cabbage from sticking to the pan.
- Stir-fry the Chinese cabbage for 3-4 minutes, or until it is tender and slightly browned.
- Add the sauce ingredients and stir-fry for an additional 1-2 minutes, or until the cabbage is coated in the sauce.
- Serve the stir-fried Chinese cabbage immediately with rice or noodles.
Conclusion:
Stir-fried Chinese cabbage is a quick and easy dish that is packed with flavor. It is a great way to use up leftover cabbage, and it can be served as a side dish or main course. With its simple ingredients and easy-to-follow instructions, this stir-fry is a great option for busy weeknights or when you are looking for a healthy and delicious meal.
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