PORK CABBAGE STIR-FRY
The ginger comes through nicely in this colorful napa cabbage stir-fry that is lower in fat and sodium than many. It's great served over steamed rice or cooked noodles. -Marcie Nor of Macungie, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted. , Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. If desired, sprinkle with sesame seeds.
Nutrition Facts : Calories 256 calories, Fat 10g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 619mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
30-MINUTE PORK & CABBAGE STIR-FRY
Want a hot, hearty dish that can be ready to serve in just 30 minutes? This flavorful cabbage stir-fry with tender pork and sweet onions will do the trick!
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pour 1/4 cup dressing over meat in shallow dish; stir to evenly coat. Let stand 10 min.
- Transfer meat mixture to large skillet or wok; stir-fry on medium heat 5 min. or until meat is browned. Add vegetables; stir-fry 10 min. or until cabbage is crisp-tender and meat is done.
- Stir in remaining dressing. Serve over rice.
Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 410 mg, Carbohydrate 36 g, Fiber 4 g, Sugar 9 g, Protein 26 g
TEA-SMOKED PORK AND TENDER CABBAGE STIR-FRY
The wok has many uses. Since Chinese homes don't have ovens, cooks learned to use the wok and its lid as an oven and a smoker. The Hunan Chinese especially took to this method; their cuisine is known for its inclusion of smoked meats such as duck and pork. The smoking mixture of sugar and tea leaves provides the smoky flavor, while the rice provides the fuel for the smoke. Once smoked, the pork is stir-fried with cabbage in a mild spicy sauce.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- Place the pork in a 2-quart saucepan, add the water, ginger, green onions, sugar, and salt, and bring to a boil. Adjust the heat so the liquid is simmering, cover the pot, and simmer until the pork is almost cooked through, about 8 minutes. Drain the pork and set aside.
- Line the inside of a wok and the inside of its lid with aluminum foil. Make the smoking mixture: Stir the tea leaves, rice, sugar, and star anise together in the lined wok, then spread evenly over the bottom. Set a round rack over the smoking mixture, about 3 inches above the mixture, and set the pork on the center of the rack.
- Place the wok, uncovered, over high heat. When the rice mixture begins to smoke, cover the wok, reduce the heat to medium, and smoke until the pork turns a rich, deep brown, about 25 minutes. Turn off the heat and let stand for 5 minutes before removing the lid.
- Let the pork cool briefly, then cut into1/8-inch-thick slices. (Discard the smoking mixture and foil.) Clean the wok and heat it over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger and chile and cook, stirring, until fragrant, about 30 seconds. Add the pork, cabbage, carrot, and bamboo shoots and stir-fry until the cabbage is wilted, about 1 minute.
- Add the chicken stock, soy sauce and chile garlic sauce and bring to a boil. Adjust the heat so the sauce is simmering, cover the wok, and simmer until the carrot is tender, about 3 minutes.
- Pour in the dissolved cornstarch and cook, stirring, until the sauce thickens slightly, about 30 seconds. Stir in the sesame oil, scoop onto a warm serving platter and serve hot.
SWEET AND SPICY PORK AND NAPA CABBAGE STIR-FRY WITH SPICY NOODLES
The Thai sweet chili sauce gives this dish a sweet and spicy flavor that my kids love. You can adjust the heat level by adding more or less of the sauce or adding additional red pepper flakes, if you like it really hot.
Provided by thriftybob
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 19
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside
- Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
- Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.
Nutrition Facts : Calories 527 calories, Carbohydrate 72.5 g, Cholesterol 35.9 mg, Fat 19.3 g, Fiber 12 g, Protein 22.1 g, SaturatedFat 4.1 g, Sodium 2131.4 mg, Sugar 18.7 g
ASIAN PORK CABBAGE STIR-FRY
Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. "It's a quick-fix dish when unexpected company arrives," she writes from Bloomfield, Indiana. "I got the recipe from a friend when I was in college.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,
Nutrition Facts : Calories 252 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 855mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
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