Chinese Cabbage Stir Fry With Pork Food

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!

PORK AND CABBAGE STIR FRY

Steps:

• Spread a very little amount of oil in wok and fry the pork belly until cured and browned. Move them to one side of the wok.
• Place garlic, ginger, scallion white and Thai peppers. Fry for half minutes until aromatic.
• Add cabbage in, make a quick stir fry, then add light soy sauce, salt and sugar. Mix in sesame oil too. Serve hot.

CHINESE CABBAGE STIR FRY WITH PORK

Steps:

• Remove the soft green/yellowish part of the cabbage leaves so that the white stem becomes a spear head shape. Cut the soft leaves to 4-5cm/1½-2" long.
• Cut each white stem in half vertically, then slice each piece diagonally, perpendicular to the vertical cut, into large bite size pieces (see photo in the post, note 3).
• Cut each shiitake mushroom into quarters or into three pieces (note 4).
• Heat oil and sesame oil in a frying pan or a wok over high heat.
• When it just starts smoking, add shallots and pork pieces. Stir fry until the pork is cooked through (about 1-1.5 minutes depending on the thickness of the pork).
• Add soy sauce and sake to the pan/wok and stir vigorously (note 5), then add Chinese cabbage and shiitake mushrooms. Add a pinch of salt.
• Stir to coat the sauce over the cabbage until the cabbage pieces become wilted.
• Turn the heat off, add vinegar and quickly stir. Serve immediately.

ASIAN PORK CABBAGE STIR-FRY

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.,

ORIENTAL PORK & CHINESE CABBAGE

Steps:

• Mix first 3 ingredients; set aside.
• Heat oil in wok until hot.
• Add pork; stir-fry 3 minutes or until browned.
• Add pepper and onion; stir-fry 1 minute.
• Add soy sauce mixture, cabbage and water, tossing to combine.
• Cover; cook 1 minute.
• Uncover; stir in cornstarch mixture and add to wok.
• Stir-fry until slightly thickened and meat is done.
• Serve with rice.

CHINESE CABBAGE STIR FRY

Steps:

• Shred cabbage, carrot and radishes (I use a mixer for this).
• Mix the vinegar and the sugar and pour over vegetables. Mix well.
• Slice the onions thinly.
• Heat the oil in a pan or wok, on high heat.
• Add the onions. Saute for 2 minutes, while stirring.
• Add the vegetables. Stir fry for 5-7 minutes, until hot but not soggy.
• Add the soy sauce, and mix well.
• Remove from heat and serve immediately.
• Note: those who like it hot can add sliced hot pepper.
• Note 2: If you have leftover non-creamy coleslaw, saute the onions, add the coleslaw, cook for 5-7 minutes, add soy sauce and serve.

CHINESE CABBAGE STIR-FRY WITH RICE NOODLES, PORK, AND CILANTRO

Steps:

• Bring a pot of water to a boil. Add noodles; stir, and remove pot from heat. Let stand until tender, about 8 minutes. Drain, and rinse with cold water.
• Heat 1 tablespoon oil in a wok or Dutch oven over high heat. Add half the cabbage. Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 to 2 minutes. Set aside. Repeat with remaining cabbage.
• Reduce heat to medium-high. Add remaining tablespoon oil, the pork, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until pork browns, about 1 minute. Stir in fish and chili sauces. Toss in rice noodles and seared cabbage. Add soy sauce to taste. Remove from heat, and add green parts of scallions and the cilantro. Squeeze limes over noodles. Garnish with cilantro, and serve with lime wedges. Serve immediately.