HOW TO COOK CHINESE STYLE CABBAGE
Chinese style cabbage is slightly crunchy when cooked, and works well as a side dish. Take the outer leaves off of the cabbage. This may have already been done for you depending on where you bought your cabbage.
Provided by wikiHow
Categories Chinese Dishes
Number Of Ingredients 5
Steps:
- Take the outer leaves off of the cabbage. This may have already been done for you depending on where you bought your cabbage. This step is optional, some people don't like the outer leaves because they tend to be tougher.
- Cut the cabbage into halves or quarters and place in a bowl of water to wash them.
- Dip the cabbage in and out of the water a few times, before straining it.
- Cut out the core of the cabbage.
- Dice the cabbage into medium sized pieces, and make sure that they are all separated.
- Finely dice your garlic. The amount of garlic depends on the amount of cabbage and how well you like cabbage. Try approximately three to four cloves for one head of cabbage.
- Add oil to the pan and turn on the heat. The oil should cover the cabbage just enough to make it look glossy. If you don't have enough you can add more later. You want the heat to be high enough to cook the cabbage quickly, but low enough that you don't fry the cabbage. Between medium and high.
- Add the diced cabbage to the pan and stir so that each leaf has a slightly glossy look from the oil. Continue cooking and stirring until the leaves start wilting.
- When the cabbage starts wilting, add a little water, your diced garlic and a pinch of salt. You want just enough water to cover the bottom so that they cabbage can steam. Approximately, 1/3 to 1/2 cup of water. Add just enough salt to help with the cooking, you can add more later.
- Stir and put on the lid.
- Continue stirring occasionally until the cabbage is your desired texture. This should not take long.
- Add salt to taste and enjoy!
- Finished.
CHINESE-STYLE CABBAGE
This speedy cabbage dish picks up nice flavor from the onion and soy sauce.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small skillet, saute the cabbage, celery and onion in oil for 4-5 minutes or until crisp-tender. Sprinkle with salt, pepper and soy sauce.
Nutrition Facts : Calories 91 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 410mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
"MILLION DOLLAR" CHINESE CABBAGE SALAD
This recipe is always a hit...with kids too! I used to call it my 'Million Dollar Salad' because buying the sesame seeds was so expensive. Now I buy the sesame seeds in bulk at a health food store and it's much more affordable.
Provided by malo1
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.
- Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
- Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 27.7 g, Fat 23.7 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 176.7 mg, Sugar 11.4 g
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 BRAISED RED CABBAGE
Add a zing to your red cabbage with this great accompaniment to cold meats at Christmas
Provided by Barney Desmazery
Categories Dinner, Side dish, Vegetable
Time 50m
Number Of Ingredients 11
Steps:
- Tip all the ingredients, except the spring onions, sesame seeds and oil, into a large pan with a lid, and bring to a simmer. Cook over a low heat for 25-30 mins until all the liquid has evaporated and continue to cook, stirring regularly, until the juices become really sticky and glaze the cabbage.
- Stir through half the spring onions and sesame seeds and pile into a bowl. Serve scattered with rest of the spring onions and sesame seeds and drizzled with the sesame oil.
Nutrition Facts : Calories 150 calories, Fat 56 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 1.41 milligram of sodium
CHINESE CABBAGE ROLLS
wow, this is great. Got the recipe from "everybodys woking". I have never been a fan of cabbage rolls until i tried this. hope you enjoy as much as i do.
Provided by chel9360
Categories Asian
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- combine the turkey and marinade ingredients in a large bowl; mix well, cover, and refrigerate for 30 minutes. soak the mushrooms in warm water to cover for 30 minutes;drain. cut off and discard the stems and coarsely chop the caps. add the mushrooms and the remaining stuffing ingredients to the turkey, mix well and set aside. combine the sauce ingredients in a small bowl; set aside.
- cook the cabbage leaves in a large pot of boiling water until they are limp, about 2 minutes. drain, rinse under cold running water, and drain again. to stuff each leaf mound 1/8 of the stuffing at the stem end, foldthe bottom of the leaf over the stuffing, then fold over the right and left sides; roll the whole package over once to enclose the stuffing.
- place a 10-inch frying panover high heat until hot. add the vegetable oil, swirling to coat the bottom of the pan. add the ginger;cook, stirring, until fragrant, about 10 seconds. remove the pan from the heat and arrange the cabbage rolls seam side down in a single layer in the pan. pour the sauce over the rolls. return the pan to medium-low heat; cover and simmer for 25min.
- lift the rolls out with a slotted spoon and transfer them to a serving platter. add the cornstarch solution to the pan juices; cook, stirring, until the sauce boils and thickens. pour the sauce over the rolls and sprinkle with green onion. serve with hot brown rice.
Nutrition Facts : Calories 219.1, Fat 10.6, SaturatedFat 2.1, Cholesterol 44.8, Sodium 1007.5, Carbohydrate 14.4, Fiber 1.9, Sugar 4.5, Protein 13.8
CHINESE PICKLED CABBAGE (SZECHUAN STYLE)
This is a traditional Chinese pickled dish that can be served with any meal. The recipe is from "Florence Lin's Chinese Regional Cookbook." Many different types of vegetables can be used instead of, or in combination with, the cabbage.
Provided by tgobbi
Categories Chinese
Time P5D
Yield 8 cups
Number Of Ingredients 7
Steps:
- Cut the cabbage in pieces roughly 1" X 1 1/2" and separate the leaves.
- (There should be about 8 C).
- Using a 1 to 1 1/2 quart wide-mouth jar, dissolve the salt in the hot water; add the cold water, Szechuan peppercorns and chilies and mix well.
- When cool, add the gin and cabbage.
- Cover and refrigerate 4- 5 days.
- Remove the cabbage from the liquid and serve cold.
- The brine can be used over and over again (keep it refrigerated, of course).
- Add 2 t more salt every time you use it.
- After the first use it only takes about 2- 3 days for the cabbage to pickle.
- You'll need to add more chilies and another tablespoon gin after using the brine twice.
- Other vegetables can be used as well as cabbage.
- Try it with nappa, green beans, lo bok (dai kon in Japanese) or carrots.
- The vegetables can be combined.
Nutrition Facts : Calories 27.1, Fat 0.1, Sodium 1757.6, Carbohydrate 4.2, Fiber 1.5, Sugar 2.6, Protein 1
CHINESE COLESLAW
We use this recipe a lot, especially in the summer. Everyone in the family enjoys it. It's great for barbecues, served with chicken and a little bread.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Toss all vegetables and sesame seeds to combine. In small bowl, whisk dressing ingredients. Pour dressing over cabbage mixture; toss to coat. Cover and refrigerate for 2 hours before serving; toss again before serving.
Nutrition Facts :
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- Stir-fry Baby Bok Choy. Bok choy is the most well-known type of Chinese cabbage, with its “spoon shaped” green leaves and white stalks that are similar to celery.
- Bok Choy Chicken Soup. Tender leaves of bok choy are simmered with soy sauce and other seasonings in this simple, nourishing soup. Feel free to experiment with the basic recipe, adding other ingredients as desired.
- Roasted Bok Choy. As with many other vegetables, bok choy becomes rich and nutty when roasted in a hot oven. This recipe kicks up the flavor level a notch with a homemade Asian vinaigrette made of soy sauce, sesame oil, and vinegar.
- Spicy Stir-fry Chinese Cabbage. Napa cabbage (also called by its Chinese name, sui choy) is stir-fried with chili paste and fresh garlic and then finished with rice wine or dry sherry and a bit of sugar.
- Taiwanese Beef Noodle Soup. Bok choy and wheat noodles are the perfect finishing touch to Taiwanese beef noodle soup. Considered the national dish of Taiwan, this flavorful soup can easily become a favorite in your house too.
- Panfried Potstickers. Chinese cabbage is used in the filling of numerous Chinese dumpling recipes. Here, Napa cabbage is paired with ground pork, green onion, and Asian seasonings in this recipe for potstickers dumplings—those tasty dumplings that are pan-fried on one side and then steamed.
- Cabbage With Chinese Sausage. This dish pairs cabbage with sweet and savory Chinese sausage (lop cheong). Both the Chinese sausage and hot bean paste used in this recipe are sold in Asian markets.
- Lion's Head Meatballs. This is the classic Shanghai dish, with oversized meatballs representing the lion, and shredded greens (bok choy or Napa cabbage are fine) to represent the mane, cooked in a nourishing broth.
- Shrimp Stir-fry with Chinese Greens. Shrimp is paired with bok choy and mushrooms in this easy stir-fry. The recipe calls for fresh mushrooms, but feel free to use Chinese dried mushrooms if desired.
- Beef Lo Mein. A popular dish on Chinese restaurant menus, egg noodles, and shredded cabbage soak up the sauce in this nourishing noodle dish. What Is Bok Choy?
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