Cong Xiang Yuan Bai Cai Onion Fragrant Cabbage Food

FRIED CABBAGE AND BACON WITH ONION

Steps:

• Cut the cabbage into quarters. Remove any wilted or discolored outer leaves. Cut out the core from the cabbge quarters. Cut into large 1-inch dice.
• Cook the bacon and onion in a 4-quart pan over medium heat until bacon is crisp, and the onion is wilted.
• Remove the bacon and onion to paper towels to drain. There should be about 1/2 cup of bacon drippings in the pan.
• Add the cabbage to these drippings and cook without stirring until it begins to brown, about 3 minutes.
• Add the water, sugar, salt and pepper and cook until the cabbage is tender, about 20 minutes.
• Crumble the cooked bacon into the cabbage and serve hot.

XIANG GU YOU CAI (SHIITAKE BABY BOK CHOY)

Steps:

• Soak mushrooms in boiling water.
• Without separating bunches, wash and drain baby bok choy.
• Wash mushrooms and squeeze out excess water. Quarter.
• Heat wok over highest heat. Add 2 T oil and swirl to heat. Add bok choy. Add salt. Stir-fry until heated through. Arrange on plate.
• In the same wok, heat remaining oil, stir-fry mushrooms, adding salt, soy sauce, and sugar.
• Combine corn starch with 2/3 c water and add to mushrooms, along with with MSG.
• Pour mushroom mixture over bok choy on serving platter. Serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person. Choose a balanced variety of dishes.).

BAICAI DOUFU TANG (CHINESE CABBAGE AND TOFU SOUP)

Steps:

• Separate cabbage leaves then wash and drain. Stack leaves together and cut lengthwise into halves. Cut leaves again, into 2" long pieces.
• Bring stock to boil in a pot then add ginger, rice wine, salt and cabbage. Cook over medium heat for 15 minutes with lid.
• Add tofu, stirring softly to prevent it sticking. Cover. Cook for another 2 minutes over medium heat.
• Transfer to serving dish, garnish with green onion and cilantro and sesame oil.

SAUTéED CABBAGE AND ONIONS

Steps:

• I find that when I buy a good-sized green cabbage and use a small amount in a recipe, the remainder often languishes in the fridge. This is an ideal way to use up green cabbage while it still has some flavor. For this preparation, you can use half or even most of a cabbage. In a large skillet or stir-fry pan, sauté a quartered and thinly sliced onion in some olive oil. When it starts to turn golden, stir in thinly sliced cabbage. Cook, covered, until the cabbage wilts. If the pan dries out, add just enough water to moisten. Once the cabbage is wilted, uncover and cook until both the cabbage and onion begin to brown, stirring frequently. Add a sprinkling of poppy seeds, if you like.

CONG XIANG YUAN BAI CAI ("ONION-FRAGRANT" CABBAGE)

Steps:

• Peel, rinse, and thinly slice onion.
• Peel and rinse cabbage. Chop into 1-inch squares. Steam about 8 minutes and remove to serving bowl.
• Heat wok. Add oil and swirl to heat. Add onion and toss briefly until fragrant. Turn off heat. Add salt, soy sauce, and sugar, and toss.
• Pour onion mixture over cabbage, and serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person. Choose a balanced variety of dishes.).

CHAO XIAO BAI CAI (STIR-FRIED BABY BOK CHOY)

Steps:

• Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
• Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.
• Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve.