Cong Xiang Yuan Bai Cai Onion Fragrant Cabbage Recipes

XIANG GU YOU CAI (SHIITAKE BABY BOK CHOY)

Xiang Gu You Cai (Shiitake Baby Bok Choy) image

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

Ingredients

10 bunches baby bok choy
6 dried shiitake mushrooms
1/4 teaspoon salt (to taste)
2 teaspoons soy sauce (to taste)
1 teaspoon sugar (to taste)
2 teaspoons cornstarch (as needed)
1/4 teaspoon msg (optional)
4 tablespoons cooking oil (as needed)

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.).

FRIED CABBAGE WITH BACON, ONION, AND GARLIC

Fried Cabbage with Bacon, Onion, and Garlic image

This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive.

Provided by Kathi Richards Smith

Categories Side Dish Vegetables Onion

Time 1h15m

Yield 6

Number Of Ingredients 9

Ingredients

6 slices bacon, chopped
1 large onion, diced
2 cloves garlic, minced
1 large head cabbage, cored and sliced
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon paprika

Steps:

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 15.5 g, Cholesterol 19 mg, Fat 12.9 g, Fiber 5.8 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 1434.9 mg, Sugar 7.9 g

CONG XIANG YUAN BAI CAI ("ONION-FRAGRANT" CABBAGE)

Cong Xiang Yuan Bai Cai (

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

Ingredients

150 g onions
250 g cabbage
2 tablespoons salad oil (to taste)
1/4 teaspoon salt (to taste)
1 teaspoon soy sauce (to taste)
1 teaspoon sugar (to taste)

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.).

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