Stir Fried Chinese Sausage And Cabbage Recipes
SOUTHERN FRIED CABBAGE WITH SAUSAGE
This is a family favorite cabbage recipe. The cabbage is cooked down with tomatoes, seasonings and smoked sausage for a hearty and delicious meal-in-itself. Serve with cornbread.
Provided by MSippigirl
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop/slice the sausage, cabbage, and onion.
- In a large non-stick skillet, pre-cook the sliced sausage about 3 minutes to render some of the fat out. Remove sausage from skillet and drain on paper towels if needed. Set aside. Wipe the skillet clean.
- In the same skillet, melt the butter. Add cabbage and onion and cook and stir on medium-high for about 5 minutes, until cabbage starts to wilt.
- Add remaining ingredients, and the sausage.
- Cover the skillet and cook for about 10 minutes.
- Uncover, and finish cooking until cabbage is desired tenderness and most of liquid has been reduced.
STIR-FRIED CHINESE CABBAGE
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
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 SAUSAGE AND CABBAGE
Number Of Ingredients 6
Steps:
- 1. Steam Chinese sausage until translucent (about 15 minutes). Let cool slightly, then slice diagonally in 1/2-inch sections. 2. Cut cabbage in strips. Mince ginger root. 3. Heat oil. Add salt, then ginger, and stir-fry a few times. Add cabbage stirfry to soften (about 2 minutes). 4. Add Chinese sausage and stir-fry 1 minute more. 5. Stir in and heat stock quickly then cook, covered, over medium heat until cabbage is done (about 10 minutes). Serve at once. VARIATIONS: * For the Chinese pork sausage, substitute Chinese liver sausage. For the cabbage, substitute string beans, cut in 1 1/2-inch sections or Chinese cabbage stems, also cut in 1 1/2-inch sections (simmer these only 2 to 3 minutes in step 5). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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!
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