STIR-FRIED CHESTNUTS AND CHINESE CABBAGE
Categories Ginger Nut Side Stir-Fry Thanksgiving Vegetarian Quick & Easy Fall Vegan Chestnut Cabbage Sesame Soy Sauce Gourmet Sugar Conscious Pescatarian Dairy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat peanut oil in a wok or 12-inch heavy skillet over high heat until just beginning to smoke then stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add cabbage and cook, tossing, until just beginning to wilt, about 2 minutes, then stir in chestnuts and sugar. Reduce heat to moderate and cook covered, 3 minutes, then stir in soy sauce and sesame oil. Serve immediately.
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!
FLAVORFUL BEEF STIR-FRY
A beef stir-fry that has wonderful flavors without using a ton of spices. Fresh ginger mixes will with the soy sauce and makes a quick and easy sauce. Lots of veggies add color and crunch.
Provided by Kitchenista Jane
Categories World Cuisine Recipes Asian Chinese
Time 1h10m
Yield 4
Number Of Ingredients 17
Steps:
- Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
- Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
- In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.
Nutrition Facts : Calories 664.9 calories, Carbohydrate 104.6 g, Cholesterol 38.6 mg, Fat 13.8 g, Fiber 11.7 g, Protein 30.5 g, SaturatedFat 3 g, Sodium 1593.6 mg, Sugar 12 g
STIR-FRIED CHICKEN WITH CHINESE CABBAGE
Make and share this Stir-Fried Chicken With Chinese Cabbage recipe from Food.com.
Provided by carmenskitchen
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, combine the chicken with 1 tablespoon of soy sauce, 1 tablespoon of the sherry and the cayenne. Let marinate for 10 minutes.
- In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until almost done, 1-2 minutes. Remove.
- Add the remaining 1 tablespoon of oil to the pan. Add the onion, garlic and coriander. Cook, stirring, until onion is golden, about 4 minutes.
- Add the remaining 2 tablespoons of sherry and the vinegar. Cook, stirring one minute longer.
- Add the cabbage, water chestnuts, the remaining 4 teaspoons of soy sauce, the tomato paste, red pepper flakes and water to cook, stirring 3 minutes longer.
- Add the chicken and any accumulated juices, the cilantro and/or the scallions plus the salt and cook 1-2 minutes longer until the chicken is done.
Nutrition Facts : Calories 320.3, Fat 8.9, SaturatedFat 1.4, Cholesterol 88, Sodium 786.9, Carbohydrate 11.8, Fiber 1.6, Sugar 3.3, Protein 37
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