QUICK CABBAGE STIR FRY ASIAN-STYLE
From Canada's Garden Greens' cookbook. Serve this for your next Asian themed meal. (The carrot was added for color. Substitute packaged shredded cabbage with carrots for faster preparation.)
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
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.
TIBETAN CABBAGE STIR-FRY (LOGO PETSE)
This is a meatless version of the traditional Logo Petse, as it is served at the Lhasa Moon, a Tibetan Restaurant, located in San Francisco. Some cooking notes: use the standard head cabbage, which is the type grown in Tibet. As for the spicing used in this recipe, according to the Tibetan chef at the Tibet Nepal House (our favorite Himalayan restaurant), Tibetan cuisine is the least spiced of the Himalayan cuisines. If one wishes to add seasonings, some that are common to Himalayan cuisine include - black and white cardamom, Jimbu, garlic, ginger, cumin, coriander, nutmeg, cinnamon, Ajwain, star anis, Timboor, chili, turmeric, saffron, sesame seed and mustard seed.
Provided by lynnski LA
Categories One Dish Meal
Time 25m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Prepare all the veggies for a stir-fry, cut carrots and bell peppers into juilienne strips, about 1/8 inch thick.
- Cut cabbage into 1/4 inch slices.
- In a wok, fry the onion over high heat with the paprika, garlic, and ginger until browning begins.
- Stir in the tomato and stir-fry briefly.
- Add carrots and stir fry for 1 minute.
- Place the cabbage slices on top of the mixture without stirring.
- Cover tightly and continue cooking for one minute only.
- Stir in the bell pepper slices.
- Serve with rice.
Nutrition Facts : Calories 136.7, Fat 5.2, SaturatedFat 0.7, Sodium 61.9, Carbohydrate 21.7, Fiber 7.6, Sugar 11.4, Protein 3.9
BRATWURST SAUSAGE WITH CONFETTI CABBAGE STIR-FRY
Make and share this Bratwurst Sausage With Confetti Cabbage Stir-Fry recipe from Food.com.
Provided by Irmgard
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prick sausages all over with fork.
- In microwaveable dish, cover sausages with 1/4 cup water; microwave at medium (50%), turning once, for 10 minutes or until no longer pink inside.
- In wok or large deep skillet, heat 1 tbsp of the oil over medium-high heat; brown sausages, about 4 minutes.
- Transfer to plate; keep warm.
- Add remaining oil, onions, carrots, cabbage, garlic, salt and pepper to wok; cover and steam until cabbage is tender, about 15 minutes.
- In bowl, whisk sugar with vinegar; add to cabbage mixture and toss to coat.
- Toss with parsley.
- Serve sausages on cabbage.
Nutrition Facts : Calories 428.1, Fat 31.9, SaturatedFat 9.5, Cholesterol 62.9, Sodium 1052.8, Carbohydrate 23.1, Fiber 3.2, Sugar 12.8, Protein 13.6
SPICY STIR-FRIED CABBAGE
This is a vegetarian version of a classic Chinese stir-fry. The authentic versions I've encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat. I've added carrots for color.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, main course
Time 10m
Yield Serves four
Number Of Ingredients 11
Steps:
- Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 419 milligrams, Sugar 4 grams, TransFat 0 grams
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