Asian Pork Balls With Napa Cabbage Recipes

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ASIAN PORK MEATBALLS



Asian Pork Meatballs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings (about 18 meatballs)

Number Of Ingredients 20

2 tablespoons vegetable oil
3 cups thinly sliced green cabbage (about 1/4 head)
Kosher salt
8 ounces shiitake mushrooms, stems removed, caps thinly sliced
Freshly ground white pepper
2 large eggs plus 1 egg white
1 1/2 pounds ground pork
4 scallions, minced
3 cloves garlic, minced
One 2-inch piece ginger, peeled and finely grated (about 1 tablespoon)
3 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons sugar
2 teaspoons cornstarch
1/2 cup hoisin sauce
2 teaspoons Sriracha chile sauce
1 teaspoon rice vinegar
1 tablespoon sugar
3 tablespoons sesame seeds
1 head Boston lettuce, leaves separated

Steps:

  • Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
  • Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
  • Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce.

YAKISOBA WITH PORK AND CABBAGE



Yakisoba With Pork and Cabbage image

Yakisoba is one of those dishes with roots in several countries. Although it's from Japan, it is Chinese influenced, similar to chow mein and lo mein. However you define it, there are thousands of ways to make yakisoba, many of them good. All contain noodles and vegetables, and usually some protein. The dish is always fried in a pan and finished with a somewhat sweet sauce that is put together quickly, from condiments. All of this provides plenty of leeway.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Salt
6 ounces dried Chinese egg noodles, or 10 to 12 ounces fresh
1 tablespoon sesame oil
3 tablespoons peanut oil
2 tablespoons minced ginger
2 pork chops, thinly sliced
1 small head Napa or savoy cabbage, shredded (about 4 cups)
2 carrots, shredded
2 tablespoons ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons mirin, or a bit of sugar
Few drops Tabasco sauce, or to taste
1 bunch scallions, chopped, white parts only

Steps:

  • Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.
  • Put peanut oil in a large skillet over medium-high heat. When it's hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.
  • Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.
  • Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.

Nutrition Facts : @context http, Calories 550, UnsaturatedFat 17 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 1230 milligrams, Sugar 14 grams, TransFat 0 grams

CHINESE NAPA CABBAGE SALAD



Chinese Napa Cabbage Salad image

An excellent way to use up that leftover cabbage from the garden.

Provided by Hopps

Categories     Salad     Coleslaw Recipes     No Mayo

Time 25m

Yield 6

Number Of Ingredients 11

1 (3 ounce) package chicken flavored ramen noodles
¼ cup butter
½ cup sesame seeds, toasted
½ cup blanched slivered almonds
1 large head napa cabbage, shredded
6 green onions, chopped
¼ cup vegetable oil
¼ cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
⅛ cup white sugar

Steps:

  • Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
  • Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 28.3 g, Cholesterol 20.3 mg, Fat 30.3 g, Fiber 5.6 g, Protein 9.2 g, SaturatedFat 7.6 g, Sodium 590.3 mg, Sugar 10.6 g

ASIAN PORK BALLS WITH NAPA CABBAGE



Asian Pork Balls With Napa Cabbage image

Two of my most favorite ingredients in one recipe...sesame oil and sherry. What more could you ask for? I found this recipe online when I was low-carbing (just omitted the cornstarch and thickened the sauce by boiling it down) and then I tweaked it a little bit to suit my tastes.

Provided by Mercy

Categories     Pork

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs ground lean pork
2 tablespoons soy sauce
1 (8 ounce) can water chestnuts, minced
1/2 cup onion, finely chopped (can substitute leeks or scallions)
1 teaspooon sesame oil
2 teaspoons freshly grated ginger
salt and pepper, to taste
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon sherry wine (optional)
6 cups napa cabbage, thinly sliced
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Mix together the first seven ingredients and form into golf-ball sized balls.
  • Place the pork balls on a baking sheet and bake at 375°F for 25 minutes.
  • Place the pork balls in a large pot (Dutch oven) with the 1 cup of chicken broth, the 1 tablespoon soy sauce and the 1 tablespoon sherry and bring to a boil.
  • Cover, reduce the heat and simmer for 20 minutes.
  • Add the napa cabbage, cover, and simmer for 10 more minutes.
  • Dissolve the 1 tablespoon cornstarch in the 2 tablespoons cold water.
  • Remove the pork balls and cabbage from the liquid and arrange on a serving platter.
  • Stir the cornstarch slurry into the remaining liquid and bring it back to a boil.
  • Once the sauce has thickened, pour it over the pork balls and cabbage.

PORK 'N' NAPA CABBAGE



Pork 'n' Napa Cabbage image

"I've been making this one-dish pork dinner for more than 20 years," writes Lisa Thomason from Ingleside, Illinois. "And it's always been a favorite. It's fast, flavorful and easy to double for guests." TASTY TIP: Use fresh ginger and more red pepper to kick up the heat; add shredded carrots for extra color.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1-1/4 cups water, divided
3 tablespoons reduced-sodium soy sauce
3 tablespoons reduced-fat chunky peanut butter
1 teaspoon ground ginger
1/2 teaspoon browning sauce, optional
1/4 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
1 pork tenderloin (1 pound), cut into 1-inch cubes
5 teaspoons canola oil, divided
1 medium onion, chopped
2 garlic cloves, minced
5 cups thinly sliced napa or Chinese cabbage
1 cup thinly sliced carrots

Steps:

  • In a small bowl, combine 1 cup water, soy sauce, peanut butter, ginger, browning sauce if desired and red pepper flakes; set aside. In another bowl, combine cornstarch and remaining water until smooth; set aside., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until browned. Remove and keep warm. In the same pan, saute onion and garlic in remaining oil for 2 minutes. Add cabbage and carrots; stir-fry 3-4 minutes longer or until crisp-tender. , Return pork to the pan. Stir in peanut butter mixture. Stir cornstarch mixture and gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 328 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 606mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

STIR-FRIED PORK WITH NAPA CABBAGE



Stir-Fried Pork with Napa Cabbage image

Medallions of pork tenderloin and large strips of cabbage make for a quick and satisfying stir-fry.

Provided by Lillian Chou

Categories     Pork     Stir-Fry     Quick & Easy     Cabbage     Cilantro     Gourmet     Dinner

Yield 4 servings

Number Of Ingredients 13

1 (1-lb) pork tenderloin
2 1/2 tablespoons soy sauce
4 teaspoons cornstarch
1 1/2 tablespoons sugar
2 tablespoons rice vinegar (not seasoned)
1/2 teaspoon salt
2 tablespoons water
2 lb Napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2-inch pieces (10 cups)
2 tablespoons vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1/4 cup loosely packed fresh cilantro leaves
Accompaniment: rice

Steps:

  • Trim off and discard any silver skin from pork (do not trim fat). Cut pork across grain into 1/4-inch-thick slices, then toss with 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1 tablespoon sugar in a bowl.
  • Stir together vinegar, salt, remaining 1 1/2 tablespoons soy sauce, and remaining 1/2 tablespoon sugar in a small bowl.
  • Stir together water and remaining 2 teaspoons cornstarch in a cup.
  • Rinse cabbage in a large colander. Tap colander lightly, then transfer cabbage to a large bowl with water still clinging to leaves.
  • Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then add pork in 1 layer as quickly as possible. Cook, undisturbed, until pork begins to brown, about 3 minutes, then turn over and cook, undisturbed, until browned but still pink in center, about 1 minute more. Transfer pork and any juices to a plate. Do not clean skillet.
  • Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger 30 seconds. Add half of cabbage and stir-fry over high heat until cabbage is wilted, 2 to 3 minutes. Stir in remaining cabbage (skillet will be very full), along with any water in bowl, and soy sauce mixture, then cook, covered, stirring occasionally, until all of cabbage is tender, 4 to 5 minutes.
  • Add pork, along with any juices accumulated on plate, and bring to a boil. Stir cornstarch mixture, then pour into skillet and boil, stirring, until sauce is slightly thickened, about 1 minute. Season with salt, then serve sprinkled with cilantro.

SWEET AND SPICY PORK AND NAPA CABBAGE STIR-FRY WITH SPICY NOODLES



Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles image

The Thai sweet chili sauce gives this dish a sweet and spicy flavor that my kids love. You can adjust the heat level by adding more or less of the sauce or adding additional red pepper flakes, if you like it really hot.

Provided by thriftybob

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 6

Number Of Ingredients 19

12 ounces dry Chinese noodles
3 tablespoons soy sauce
¾ cup sweet chili sauce
½ teaspoon garlic powder
¼ teaspoon ground ginger
3 tablespoons sesame oil
½ cup soy sauce
½ teaspoon garlic powder
1 (1 pound) pork loin, cut into 2-inch strips
2 tablespoons cooking oil
2 onions, cut into bite-size pieces
⅛ teaspoon crushed red pepper flakes
3 tablespoons sweet chili sauce
3 cups chopped napa cabbage
¾ cup sliced celery
1 cup sliced carrots
3 red bell peppers, chopped
2 teaspoons cornstarch
¼ cup cold water

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside
  • Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
  • Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.

Nutrition Facts : Calories 527 calories, Carbohydrate 72.5 g, Cholesterol 35.9 mg, Fat 19.3 g, Fiber 12 g, Protein 22.1 g, SaturatedFat 4.1 g, Sodium 2131.4 mg, Sugar 18.7 g

CHINESE SPARERIBS WITH NAPA CABBAGE



Chinese Spareribs with Napa Cabbage image

Why pick up take-out? The microwave brings these Chinese spareribs to the table in practically no time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 9

1 tablespoon five-spice powder
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 rack pork spareribs (about 3 pounds), trimmed
1 head napa cabbage, shredded
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1/4 cup hoisin sauce, plus more for dipping
2 scallions, thinly sliced, for garnish

Steps:

  • In a small bowl, whisk together five-spice powder, cayenne, 1 teaspoon salt, and 1/8 teaspoon pepper. Rub meaty side of ribs with spice mixture, patting to adhere.
  • In a shallow 2-quart microwave-safe dish, arrange rack, standing with rib ends upward (the natural curve will keep it upright). Microwave on high, uncovered, until pork is opaque throughout, 20 to 25 minutes. Remove from microwave; tent with foil. Set aside.
  • In a large bowl, toss together cabbage, vinegar, and oil. Season with salt and pepper. Cut rack between bones to separate ribs; brush with hoisin sauce. Garnish with scallions, and serve with napa cabbage and more hoisin sauce for dipping.

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