Asian Style Fried Cabbage Recipes

CHINESE SHREDDED CABBAGE STIR-FRY

Steps:

• In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.
• Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the black vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!

ASIAN STYLE FRIED CABBAGE

Steps:

• 1. Cut cabbage into fourths and core it.
• 2. Slice cabbage thinly.
• 3. Chop garlic.
• 4. Slice onion medium-thin
• 5. In LARGE non-stick pan heat oil and cook garlic for a few minutes.
• 6. Add cabbage,onion,ginger,dales sauce and toss well to coat cabbage evenly.
• 7. Cook on medium heat stirring frequently so it doesn't brown much. Cook until desired doneness...I like it a bit crunchy and the cabbage a bright green.Enjoy

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.

ASIAN CABBAGE STIR-FRY

Steps:

• Heat oil in a large skillet over medium high heat and stir in sliced red peppers, garlic and red pepper flakes. Stir and cook for 2 minutes. Add shrimp and cook for 1 minute. Stir in cabbage and cook for 1 minute. Ad stock, vinegar, sugar ad season with salt and pepper. Cover and steam for 5 minutes. Serve hot over white rice.

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.

ASIAN FRIED CABBAGE

Steps:

• 1. Cut up the cabbage and onion, heat oil in a frying pan, add veggies. Saute over medium heat until soft.
• 2. Add in the sesame oil and sesame seeds. Saute for about 5 more minutes.

SPICY STIR-FRIED CABBAGE

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.