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.
CHINESE SHREDDED CABBAGE STIR-FRY
Cabbage stir-fry is a really tasty dish that's savory, tangy, and very satisfying. Plus,this cabbage stir-fry is CHEAP and quick to prepare.
Provided by Judy
Categories Vegetables
Time 25m
Number Of Ingredients 11
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!
Nutrition Facts : Calories 342 kcal, Carbohydrate 13 g, Protein 7 g, Fat 30 g, SaturatedFat 9 g, Cholesterol 31 mg, Sodium 298 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
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