Lucky 8 Stir Fry Recipes

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STIR-FRY CABBAGE



Stir-Fry Cabbage image

Provided by Ellie Krieger

Categories     side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 8

2 teaspoons canola oil
1 small onion, sliced
1 clove garlic, minced
1 teaspoon minced ginger
1 head napa cabbage, cleaned and sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil

Steps:

  • In a large saute pan over medium-high heat, add the canola oil and heat. Add the onion, garlic and ginger and saute, stirring, for 1 minute. Add the cabbage and cook until just starting to wilt, about 2 minutes. Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes. Remove from heat and drizzle with the sesame oil.

Nutrition Facts : Calories 100 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 688 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 4 grams, Sugar 5 grams

LUCKY 8 STIR-FRY



Lucky 8 Stir-Fry image

Eight is a lucky number in the Chinese culture, especially at Lunar New Year. The Chinese word for "eight" is a homophone for prosperity, so numbers with consecutive eights in them represent "big money." This mixed vegetable dish takes its inspiration from Buddhist vegetarian cooking and can include any combination of ingredients that represent good luck, prosperity, happiness, family wholeness, and longevity. The ingredients also should have contrasting-yet-balanced flavors and textures. You can serve this on any day of the week-especially when it's Lunar New Year.

Provided by Hsiao-Ching Chou

Categories     Side     Dinner     Lunch     Vegetable     Mushroom     Celery     Bok Choy     Carrot     Cabbage     Soy Sauce     Stir-Fry     Wok     Vegetarian     Vegan     Dairy Free     Peanut Free     Tree Nut Free     Healthy     Lunar New Year

Yield Makes 4 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
1 cup bean sprouts
3 inner stalks celery hearts, cut on the bias (¼ inch) thick
4 to 6 medium dried shiitake mushrooms, soaked in warm water for 2 to 3 hours
1 medium carrot, cut into (¼-inch-thick) strips
½ cup dried lily flowers, soaked in warm water for 30 minutes
½ cup dried wood ear mushrooms, soaked in warm water for 30 minutes and cut into (¼-inch-thick) strips
1 cup sliced Chinese cabbage or baby bok choy
8 snow peas, trimmed and cut on the bias into (½-inch-wide) pieces
1 tablespoon soy sauce
1 tablespoon water
1 teaspoon Shaoxing wine, sherry, or dry Marsala wine
¼ teaspoon sesame oil
⅛ teaspoon white pepper powder
¼ teaspoon kosher salt (optional)

Steps:

  • Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the vegetable oil and heat for a few seconds until it starts to shimmer.
  • Add all of the vegetables: bean sprouts, celery, shiitake mushrooms, carrot, dried lily flowers, wood ear mushrooms, Chinese cabbage or baby bok choy, and snow peas. Stir-fry for about 90 seconds and then add the soy sauce, water, and Shaoxing wine. Stir-fry for about 1 minute. Add the sesame oil and white pepper powder. Stir-fry for about 30 seconds more to combine.
  • Turn off the heat. Taste for seasoning. If you think it needs a pinch of salt, add the kosher salt and stir to combine. Transfer to a serving dish.

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