Stir Fry Shredded Cabbage Recipes

STIR-FRY CABBAGE

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.

SUPER EASY STIR-FRIED CABBAGE

Steps:

• Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

STIR FRY SHREDDED CABBAGE

Steps:

• Remove stalk from cabbage and with a large knife cut leaves into long thin strips.
• Mix sugar, soy sause and vinegar in a cup and stir till sugar dissolved.
• Heat oil in a large frying pan or wok and when very hot add the dry shredded cabbage. Stir fry briskly for 2-3 minutes till the cabbage just turns soft.
• Add the sause and mix for a further 30 seconds.
• Sprinkle with a little sesame oil and serve immediately.

BEEF CABBAGE STIR-FRY

Steps:

• In a large skillet or wok, stir-fry cabbage in oil until cabbage begins to soften. Add beef; cook and stir for 3 minutes. Add the onions and celery; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the bean sprouts, bamboo shoots and water chestnuts., In a small bowl, combine the sugar, cornstarch, broth and soy sauce until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and vegetables are tender. Serve over rice.

STIR-FRIED CABBAGE

Steps:

• Heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until tender, about 10 minutes. Cook and stir cabbage into onion mixture until slightly tender, about 5 minutes. Reduce heat to medium-low; add soy sauce, sugar, and black pepper. Cook and stir until cabbage is tender, 3 to 5 more minutes.

STIR-FRIED CHINESE CABBAGE

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.

SAUTéED SHREDDED CABBAGE AND SQUASH

Steps:

• If serving the vegetables with grains, begin cooking the grains of your choice first.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wok and add the onion. Cook, stirring, until it begins to soften, about 3 minutes. Add the shredded winter squash and the garlic and a generous pinch of salt. Cook, stirring often, until not quite tender, about 10 minutes, and add the remaining oil, the cabbage, sage, thyme, and salt and pepper to taste. Continue to cook, stirring often, until the vegetables are tender and fragrant, 8 to 10 minutes. Serve with grains or use the vegetables for the gratin below.
• If making a gratin, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin dish. In a large bowl, whisk together the eggs and milk. Add salt to taste (about 1/2 teaspoon) and freshly ground pepper, and stir in the cooked grains (I used cooked purple barley, and it was a beautiful and tasty combination with lots of texture) and the cooked vegetables. Add the cheeses and stir everything together, then scrape into the prepared baking dish.
• Bake 40 to 45 minutes, or until the top is lightly browned and the gratin is set. Allow to cool for 15 minutes or longer before cutting into wedges and serving. The gratin is good hot, warm or at room temperature, and you can cut it into smaller pieces to serve as an hors d'oeuvre.

QUICK CABBAGE STIR FRY ASIAN-STYLE

Steps:

• Heat the oil and butter in a large wok or frying pan on medium heat.
• Add the garlic. Stir fry for about 1-2 minutes, stirring constantly until garlic is fragrant. DO NOT burn!
• Increase heat to high. Once the heat is to temperature, add the cabbage, carrots, green onions, cider vinegar, and brown sugar. Stir fry for about 3 minutes or until the cabbage is tender-crisp.
• Season with salt and pepper to taste.

SHREDDED SAUTEED CABBAGE

Steps:

• Heat a 14-inch skillet over medium-high heat, and then add the oil and onion. Saute to soften the onion slightly, about 2 minutes. Stir in the tomato, ginger if using, and red-pepper flakes. Cook for an additional 2 minutes.
• Add the cabbage and 1 1/2 teaspoons salt. Stir to combine. Cover, and reduce the heat to medium low. Cook, stirring occasionally as the cabbage begins to collapse. Add a little water, 2 tablespoons at a time, as needed if the cabbage becomes too dry. (This depends on the moisture level of the cabbage. You don't want it too wet.) Cook for approximately 13 minutes, or until the cabbage is just tender. Salt to taste and serve.

STIR-FRIED CABBAGE

Steps:

• In a large skillet, heat oil over medium heat. Add cabbage, water and salt. Cook, uncovered, 5-7 minutes or until crisp-tender, stirring occasionally.