FRIED PORK WITH CHINESE CABBAGE
Ready for some experiments in the kitchen?
Provided by Sevda Andreeva
Categories Pork
Time 45m
Yield 1
Number Of Ingredients 8
Steps:
- Julienne the meat into strips of about 2″ (5 cm), and slice the cabbage leaves and garlic into small pieces.
- Heat a pan and pour in the oil, then wait for it to start smoking. Braise the meat briefly while stirring, add the soya sauce, wine and salt.
- Add the cabbage and garlic, stir and sprinkle with sesame oil for flavor.
PORK AND CABBAGE STIR FRY
Amazing pork and cabbage stir fry with a dry pot method
Provided by Elaine
Categories Side Dish
Time 15m
Number Of Ingredients 10
Steps:
- Spread a very little amount of oil in wok and fry the pork belly until cured and browned. Move them to one side of the wok.
- Place garlic, ginger, scallion white and Thai peppers. Fry for half minutes until aromatic.
- Add cabbage in, make a quick stir fry, then add light soy sauce, salt and sugar. Mix in sesame oil too. Serve hot.
Nutrition Facts : Calories 224 kcal, Carbohydrate 6 g, Protein 5 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 455 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CREAMY GARLIC PORK WITH CABBAGE
Creamy Garlic Pork with Cabbage - pork pieces in an irresistible lighter creamy garlic sauce with delicious shredded cabbage for a perfect any night of the week dinner.
Provided by Siobhan (Slimming Eats)
Categories Main
Time 45m
Number Of Ingredients 10
Steps:
- Slice the pork into chunks, keeping it to large pieces (I prefer to keep the pieces big as it keeps the pork tender)
- Spray a deep frying pan with some cooking oil spray over a medium high heat
- Add the pork in batches and brown on both sides until lightly golden, remove and set aside.
- Once all the pork is browned, reduce heat to medium and spray the pan with some more cooking oil spray, add the garlic cloves and fry just till they start to go a light golden, watch carefully, as you don't want them to burn.
- Then using the 3/4 cup of chicken stock, add a little bit of the stock at a time to prevent the garlic from burning, reduce down around the garlic as you do, adding a little bit more until the garlic has really softened. Be patient with this stage!! It's important the garlic is cooked but not burnt. So watch that pan. It's also important you reduce all the stock down in stages.
- Add in the shredded cabbage, onion powder, garlic powder and the remaining chicken stock, season well with salt and black pepper, give a good toss in the pan, to distributue all the cooked garlic around the cabbage.
- Add lid and let it cook on medium for about 12-15 minutes, until the cabbage is lovely and softened and the stock is pretty much absorbed.
- Add in the pork into the pan with an juices that has released and toss to combine.
- Stir in the cream cheese until melted and continue to heat until sauce the pork is cooked through and the sauce is creamy and coats everything.
- Season as needed with salt and black pepper and sprinkle with some fresh chopped parsley.
- Serve with your choice of sides.
- Enjoy!!!
Nutrition Facts : Calories 312 calories, Carbohydrate 10.7 grams carbohydrates, Cholesterol 16.7 milligrams cholesterol, Fat 8.1 grams fat, Fiber 3.2 grams fiber, Protein 46.3 grams protein, SaturatedFat 3.9 grams saturated fat, ServingSize 1 SERVING, Sodium 464 grams sodium, Sugar 6.5 grams sugar
CHINESE GARLIC PORK WITH CABBAGE
Steps:
- chop the garlic and ginger in a food processor until minced fine (or by hand). Mix the meat ingredients together along with 2 T. of the ginger-garlic mixture. Set it aside. (Pickled mustard greens are a common ingredient at Asian grocery stores.) Heat the wok, or a large fry-pan over medium-high heat. Swirl in 1 T. of oil. Fry 1/3 of the meat mixture until almost done. Remove it, and repeat the process for the rest of the meat, using 1/3 each time. Set all the meat aside. Swirl a bit more oil in the pan, add the veggies and the rest of the ginger/garlic mixture. Fry the veggies fast and hot until they just start to wilt/color. Next, add the sauce ingredients and the meat. Bring to a boil. Cook for 2-3 minutes and it's done. Serve over basmati rice or rice noodles. You can punch up the heat quotient with some cayenne pepper and/or using chili oil for some of the frying (make sure your fan is on...yowch!) Don't use a chili-type sauce - the vinegar will ruin the flavors.
AUTHENTIC CHINESE GARLIC PORK
We live and work in China, and this recipe comes from a restaurant in Beijing that our Chinese friend worked at. She was sweet to share it with us, and we absolutely love this recipe, it's addicting! You can impress your friends and save money too. My first recipe posting on Zaar, and I don't know if there's already something like this posted. You need to marinate this at least 6 hours - overnight is best. I serve this with fried rice (or plain rice) and Chinese Garlic Broccoli - which is another amazing and easy side to make...maybe I'll post that next! Enjoy!
Provided by shangrilajewel
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- For the Pork:.
- Put pork in a bowl, cover with fresh cool water, add about 1 1/2 teaspoons salt. Rub the pork, and then let set for about 15 minutes. After 15 minutes, rinse in clean water. This is a step that most Chinese do to clean the pork.
- Slice pork 1/4 inch thick and in 1 x 1 inch pieces.
- Combine the rest of the ingredients (ginger through eggs) in a non-metalic container. Add pork and mix thoroughly with the marinade.
- Put in the refrigerator at least 6 hours, or even better, overnight. The longer the pork sits, the better the flavor.
- Use a deep fry pan - wok is better. Heat 2 inches of oil (I use soy or a combination of Soy and Peanut) over medium/high heat. Fry the pork in batches until golden brown. Remove with slotted spoon to a tray.
- For the Sauce:.
- Mix/whisk all and bring to boil either in a small saucepan or in a microwave safe bowl. Continue whisking so that the cornstarch does not lump up. Set aside.
- Serve warm with dipping sauce.
Nutrition Facts : Calories 641.5, Fat 24.7, SaturatedFat 8.6, Cholesterol 300.7, Sodium 1072.7, Carbohydrate 29.4, Fiber 0.7, Sugar 18.4, Protein 71.6
ORIENTAL PORK & CHINESE CABBAGE
Make and share this Oriental Pork & Chinese Cabbage recipe from Food.com.
Provided by Whisper
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix first 3 ingredients; set aside.
- Heat oil in wok until hot.
- Add pork; stir-fry 3 minutes or until browned.
- Add pepper and onion; stir-fry 1 minute.
- Add soy sauce mixture, cabbage and water, tossing to combine.
- Cover; cook 1 minute.
- Uncover; stir in cornstarch mixture and add to wok.
- Stir-fry until slightly thickened and meat is done.
- Serve with rice.
Nutrition Facts : Calories 278.4, Fat 14.3, SaturatedFat 3.5, Cholesterol 65, Sodium 1446.2, Carbohydrate 12.3, Fiber 1.4, Sugar 6.7, Protein 25
CABBAGE WITH SHREDDED PORK-CHINESE STYLE
Provided by Dorothy Lee
Categories Pork Stir-Fry Quick & Easy Dinner Sherry Fall Cabbage Soy Sauce House & Garden
Yield Serves 4
Number Of Ingredients 7
Steps:
- Slice pork across the grain thinly, then cut into very thin shreds. Shed cabbage finely, too. Chop scallion. Heat 1 tablespoon lard or oil. Cook cabbage shreds for a minute. If there is a tendency to burn, add a tablespoon of water. Remove. Heat remaining lard or oil. Add scallion, then pork. Stir until pork loses all trace of pink, about a minute or two. Season with salt, sherry and soy sauce. Return cabbage and stir until thoroughly mixed and heated.
ASIAN PORK CABBAGE STIR-FRY
Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. "It's a quick-fix dish when unexpected company arrives," she writes from Bloomfield, Indiana. "I got the recipe from a friend when I was in college.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,
Nutrition Facts : Calories 252 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 855mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
CHINESE PORK-STUFFED CABBAGE
Provided by Barbara Kafka
Categories side dish
Time 30m
Yield 18 cabbage rolls
Number Of Ingredients 8
Steps:
- Place pork, cilantro and garlic in a food processor and pulse until pork is ground and cilantro is coarsely chopped. Add spice powder and soy sauce and process until combined. Stir in water chestnuts.
- Carefully separate nine cabbage leaves. Cut each leaf in half, removing the center rib. Trim the heavy white sections from each half, leaving a rough 4 1/2-inch square.
- Place one cabbage leaf outside down on work surface. Drop 1 level tablespoon of the pork in the top third of the leaf. Fold the top of the leaf over the filling. Fold the sides of the leaf over the filling, then roll up as tight as possible. Repeat with remaining leaves and pork mixture.
- Arrange stuffed leaves in three rows in an 11-by-7 by 2 1/2-inch glass dish. Sprinkle with water. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 7 minutes. Prick plastic to release steam.
- Remove from oven and uncover.
Nutrition Facts : @context http, Calories 55, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 56 milligrams, Sugar 2 grams, TransFat 0 grams
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