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
PORK AND CABBAGE STIR FRY
Amazing pork and cabbage stir fry with a dry pot method
Provided by Elaine
Categories Side Dish
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 224 kcal, Carbohydrate 6 g, Protein 5 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 455 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHINESE CABBAGE STIR FRY WITH PORK
Chinese Cabbage Stir Fry with Pork is a stir fry dish but it's not very oily. The simple soy-based flavour is quite addictive, and you can eat a lot without realising it. This is a versatile, simple stir fry and you can add different vegetables without failing.Prep Time does not include the time to rehydrate dried shiitake mushrooms.
Provided by Yumiko
Time 17m
Number Of Ingredients 10
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 BRAISED PORK SHOULDER
Steps:
- Preheat the oven to 300 degrees F.
- Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
- Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
- Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
- When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
- Serve the pork draped with the sauce.
DELICIOUS ASIAN PORK AND CABBAGE DUMPLINGS
Make and share this Delicious Asian Pork and Cabbage Dumplings recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h15m
Yield 100 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the uncooked pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage; stir until well mixed.
- Place 1 heaping teaspoon of pork filling onto each wonton skin; moisten edges with water then fold edges over to form a triangle shape.
- Roll edges slightly to seal in filling.
- Set dumplings aside on a lightly floured surface until ready to cook.
- TO COOK: Steam dumplings in a covered bamboo or metal steamer (an electric veggie steamer works great also) for 15-20 minutes.
- Serve immediately with sweet and sour sauce.
CHINESE PORK-STUFFED CABBAGE
Provided by Barbara Kafka
Categories side dish
Time 30m
Yield 18 cabbage rolls
Number Of Ingredients 8
Steps:
- Place pork, cilantro and garlic in a food processor and pulse until pork is ground and cilantro is coarsely chopped. Add spice powder and soy sauce and process until combined. Stir in water chestnuts.
- Carefully separate nine cabbage leaves. Cut each leaf in half, removing the center rib. Trim the heavy white sections from each half, leaving a rough 4 1/2-inch square.
- Place one cabbage leaf outside down on work surface. Drop 1 level tablespoon of the pork in the top third of the leaf. Fold the top of the leaf over the filling. Fold the sides of the leaf over the filling, then roll up as tight as possible. Repeat with remaining leaves and pork mixture.
- Arrange stuffed leaves in three rows in an 11-by-7 by 2 1/2-inch glass dish. Sprinkle with water. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 7 minutes. Prick plastic to release steam.
- Remove from oven and uncover.
Nutrition Facts : @context http, Calories 55, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 56 milligrams, Sugar 2 grams, TransFat 0 grams
STUFFED CABBAGE ROLL RECIPE
Stuffed cabbage roll with minced meat and mushrooms filling. Steam to perfection. Drizzle with a superior gravy. Serve as Chinese dim sum.
Provided by KP Kwan
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Mix the minced meat with all the ingredients in (A). Mix well until it becomes a sticky paste.
- Remove the core of the round cabbage.
- Blanch the cabbage in boiling water until the leaves loosen from the core. Remove and drain.
- Trim the thick veins of the leaves so that it is pliable when folding.
- Divide the stuffing into twelve equal portions. Place a portion of the stuffing on a piece of cabbage. Fold and wrap to encase the stuffing.
- Place the cabbage rolls in a plate, seam side down. Steam the cabbage rolls over medium heat for fifteen minutes. Remove.
- Mix the cornstarch and the water for soaking the mushrooms to form a cornstarch slurry.
- Collect the liquid formed during steaming. Pour it into a pan. Add the water for soaking the mushrooms. Season the gravy with light soy sauce and sesame oil. Let it cook down to half of the volume. Thicken with cornstarch slurry.
- Sprinkle some sliced scallions into the gravy. Drizzle on the cabbage rolls. Serve.
Nutrition Facts : Calories 128 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 469 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ORIENTAL PORK & CHINESE CABBAGE
Make and share this Oriental Pork & Chinese Cabbage recipe from Food.com.
Provided by Whisper
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 278.4, Fat 14.3, SaturatedFat 3.5, Cholesterol 65, Sodium 1446.2, Carbohydrate 12.3, Fiber 1.4, Sugar 6.7, Protein 25
ASIAN PORK MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings (about 18 meatballs)
Number Of Ingredients 20
Steps:
- Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
- Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
- Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce.
CHINESE CURED PORK BELLY
Lap yuk (臘肉) or là ròu (腊肉) is a Chinese cured pork belly. It's a classic and traditional Chinese bacon that can be used in lo bak go, taro cake, glutinous rice stir fry and clay pot rice. This lap yuk Chinese bacon recipe only uses a few simple ingredients. Also, it shows how to make and prepare Chinese cured pork belly at home.
Provided by Tracy O.
Categories Main Course Side Dish
Number Of Ingredients 9
Steps:
- Remove the boneless cut pork belly from the package. It is best to choose half fat and half meat. (This is 4.26 pounds and has 10 pieces. You can get 3-4 pounds of pork belly.)
- Put the pork belly into the plastic ziplock bag. (I prefer to use a ziplock bag to marinate because it's easier and less messy.)
- Pour ¼ cup of soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of salt, ¼ cup of sugar, ¼ cup of cooking rice wine, ¼ teaspoon of five spices, 1 teaspoon of garlic powder and 1 slice of grind ginger into a bowl. Then, mix it well.
- After that, pour the marinade sauce from step 3 into the bag of pork belly. Then, zip and tighten the bag. Massage the bag of meat and make sure the sauce covers each pork belly. Let the pork belly marinade in the refrigerator for at least a full day (24 hours). Marinated for 1-2 days is ok. Remember to lay the marinated pork belly bag flat in the refrigerator (12 hours) and flip the other side at night before going to sleep (12 hours).
- Cut 10 of the 36 inches long strings. (Because I have 10 pieces of pork belly.) Then, thread a string through the needle and tie the end.
- Next, take a piece of marinated pork belly and thread through the meat part a couple times to secure the meat. Cut the needle out and tie the string. See the video below the recipe card for detail.
- Repeat steps 5-6 until the marinated pork belly is tied with a string.
- After, put the safety pins through the strings. (You can use any hooks that help hanging is ok.)
- The following, hang the marinated pork belly outside in the early morning until dark at night. Then, I put them back in the refrigerator cover with a plastic wrap. I repeat this process for 7 days on average depending on the weather and area. (The first day hanging the marinated pork belly out, I usually put a plastic cover under the meat because it prevents the liquid from dripping on the floor.)
- These Chinese bacon are hanging outside 2-3 days on a mostly sunny day, humidity was around 56%-76% and wind was around 5-9 mph.
- On days 4-5, hanging the lap yuk outside. (On a sunny day, humidity was around 51%-69% and wind was around 4-7 mph.) You can see a layer of oil shiny on the meat. It's a good indicator that the bacon is almost done.
- Chinese cured pork belly, lap yuk, is ready after hanging outside for 7 days.
- You can cut it into slices. (When the lap yuk is dried and cold, it is hard to cut.)
- Therefore, a lot of people like to wash the lap yuk with warm or hot water. Then, put lap yuk on a plate and steam it for 10 minutes. (After the water is boiling, put the lap yuk in and account for 10 minutes.)
- After steaming lap yuk for 10 minutes, it is softer.
- And, steamed lap yuk is easier to cut. The taste is even better.
Nutrition Facts : Calories 16 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 961 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
STIR-FRIED PORK WITH NAPA CABBAGE
Steps:
- Trim off and discard any silver skin from pork (do not trim fat). Cut pork across grain into 1/4-inch-thick slices, then toss with 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1 tablespoon sugar in a bowl.
- Stir together vinegar, salt, remaining 1 1/2 tablespoons soy sauce, and remaining 1/2 tablespoon sugar in a small bowl.
- Stir together water and remaining 2 teaspoons cornstarch in a cup.
- Rinse cabbage in a large colander. Tap colander lightly, then transfer cabbage to a large bowl with water still clinging to leaves.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then add pork in 1 layer as quickly as possible. Cook, undisturbed, until pork begins to brown, about 3 minutes, then turn over and cook, undisturbed, until browned but still pink in center, about 1 minute more. Transfer pork and any juices to a plate. Do not clean skillet.
- Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger 30 seconds. Add half of cabbage and stir-fry over high heat until cabbage is wilted, 2 to 3 minutes. Stir in remaining cabbage (skillet will be very full), along with any water in bowl, and soy sauce mixture, then cook, covered, stirring occasionally, until all of cabbage is tender, 4 to 5 minutes.
- Add pork, along with any juices accumulated on plate, and bring to a boil. Stir cornstarch mixture, then pour into skillet and boil, stirring, until sauce is slightly thickened, about 1 minute. Season with salt, then serve sprinkled with cilantro.
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- In a large mixing bowl, use your hands to combine the pork, soy sauce, ginger, garlic, sesame oil, and red pepper flakes. Form into golf ball sized meatballs and set aside.
- In a large sauté pan (with sides and a lid), heat the coconut oil over medium-high heat. Brown the meatballs on all sides, about 5 minutes.
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- To prepare the dressing: Stir together orange marmalade, soy sauce, vinegar, toasted sesame oil, and garlic in a small bowl. Set aside.
- Lightly coat an unheated wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Add pork and cook for 2 minutes. Add sweet pepper and continue to cook about 3 minutes or until pork is no longer pink and sweet pepper is crisp-tender, stirring occasionally. Add one-fourth of the dressing to the pan; stir until well coated. Remove pan from heat.
- In a large bowl, drizzle remaining dressing over cabbage; toss to coat. On a serving platter, layer cabbage, pork mixture, and cucumber. Sprinkle with green onions and almonds. Serve immediately.
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- Heat the wok firstly, pour in oil. Add dried chili pepper and Sichuan peppercorn too to fry over slow fire until aromatic. Then place in garlic and ginger.
- Add cabbage immediately. Quick fry the cabbage, add salt, light soy sauce and vinegar.This process should be finished within 30 seconds.
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- Freeze the pork for 15 minutes. Meanwhile, in a microwave-safe bowl, cover the shiitake mushrooms with hot water and a paper towel. Microwave at high power for 3 minutes. Let the shiitake stand until softened, about 15 minutes. Drain and press out the water. Cut off and discard the stems. Thinly slice the caps.
- Slice the pork 1/4 inch thick. Stack the slices and cut them into 1/4-inch-wide strips. Transfer the pork to a medium bowl and toss with the cornstarch, sherry, soy sauce, white pepper and 1 tablespoon of the oil.
- Heat a large skillet until almost smoking. Add 1 1/2 tablespoons of the oil and heat until small puffs of smoke appear around the edges. Add the pork and stir-fry over high heat until nearly cooked, 30 seconds; transfer to a plate. Add the remaining 1 1/2 tablespoons of oil to the skillet, then add 1 teaspoon of salt and swirl to combine. When the oil is shimmering, add the shiitake caps and half of the cabbage and stir-fry over high heat until just wilted. Add the remaining cabbage and stir-fry until crisp-tender, 1 1/2 minutes longer. Return the pork to the skillet and cook until just heated through, 1 minute. Serve right away, with rice and chile sauce.
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