Stir Fried Chinese Cabbage And Dried Shrimp Recipes

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SHRIMP AND CABBAGE STIR-FRY



Shrimp and Cabbage Stir-Fry image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 large egg white
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon soy sauce
1 1/4 pounds medium shrimp, peeled and deveined
2 teaspoons hoisin sauce
1 1/2 teaspoons sherry vinegar or rice wine vinegar
1/2 cup low-sodium chicken broth or water
2 tablespoons vegetable oil
4 scallions, cut into 1/2-inch pieces, white and green parts separated
1 tablespoon finely grated peeled ginger
1 clove garlic, finely grated
1 pound Napa cabbage (1/2 head), cut into 1-inch pieces
Cooked white rice, for serving (optional)

Steps:

  • Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.
  • Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
  • Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.

Nutrition Facts : Calories 262, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 219 milligrams, Sodium 516 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 32 grams

STIR-FRIED CHINESE CABBAGE



Stir-fried Chinese Cabbage image

A great chinese vegetable side dish for such stir-fries as Mongolian Beef. Also goes well with Teriyaki steaks and chicken or any meat that needs a good healthy economical vegetable dish.

Provided by PalatablePastime

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons peanut oil
1/2 teaspoon red pepper flakes
1 head Chinese cabbage, shredded
1 tablespoon minced garlic
1 tablespoon rice wine
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon minced gingerroot
1 tablespoon toasted sesame seeds

Steps:

  • Stir together rice wine, soy sauce, sesame oil, and ginger root in a small bowl; set aside.
  • Heat the oil in a wok over medium-high heat.
  • Add red pepper flakes and minced garlic, and stir-fry until it becomes aromatic but not scorched.
  • Add shredded cabbage and stir-fry until limp, but not mushy.
  • Add contents of seasoning bowl and cook, stirring, 1-2 minutes more, until liquid is almost absorbed.
  • Sprinkle with toasted sesame seeds and serve.

STIR-FRIED CHINESE CABBAGE AND DRIED SHRIMP



Stir-Fried Chinese Cabbage And Dried Shrimp image

Number Of Ingredients 9

8 dried shrimp
4 black, dried mushrooms
1 pound chinese cabbage
1/2 cup bamboo shoots
2 tablespoons oils
1/2 cup mushroom-soaking liquid
1/2 teaspoon salt
1 teaspoon cornstarch
2 tablespoons water

Steps:

  • 1. Separately soak dried shrimp and dried mushrooms. Reserve mushroom-soaking liquid. 2. Cut cabbage stems in 2-inch sections. Slice bamboo shoots and soaked mushrooms. 3. Heat oil. Add cabbage and stir-fry 1 minute. Add bamboo shoots stir-fry 1 minute more. 4. Add soaked shrimp, mushrooms and mushroom liquid. Bring to a boil then simmer, covered, 3 minutes. 5. Add salt. Stir mixture once again and simmer, covered, again until done (about 2 minutes more). 6. Meanwhile blend cornstarch and cold water to a paste. Then stir in to thicken, and serve at once.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

BEST EVER STIR-FRIED CHINESE CABBAGE!



Best Ever Stir-Fried Chinese Cabbage! image

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

1 head Chinese cabbage
4 -6 garlic cloves
1 chili (optional)
1/2 cup dried scallops
1/2 cup dried shrimp
4 tablespoons vegetable oil
2 tablespoons oyster sauce
salt
soy sauce
1/3 cup Chinese wine
1 -2 teaspoon cornflour, to thicken
3/4 cup hot water

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!

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