Stir Fried Pork With Napa Cabbage Food

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.

SWEET AND SPICY PORK AND NAPA CABBAGE STIR-FRY WITH SPICY NOODLES

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.

PORK CABBAGE STIR-FRY

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.

PORK AND CABBAGE STIRFRY

Steps:

• Heat 2 tbsp. of olive oil over medium-high heat. Add pork and sliced onions and saute, breaking up the pork with the back of a spoon. Season lightly with kosher salt and pepper, to taste. Cook until pork is cooked through (no longer pink), about 5 minutes. Add the cabbage and the mushrooms with the sesame seed oil. Saute for 2 more minutes, then add the rice vinegar and tamari. Saute until cabbage is slightly wilted, yet still has a little crunch to it and the mushrooms have softened. Serve immediately and enjoy! Top with crushed red pepper (or sriracha if not Whole30) to add heat, if desired.

HOISIN PORK WITH NAPA CABBAGE

Steps:

• In a large bowl, season the pork with 1/2 tsp. of the salt. In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.
• Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the pork and cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate.
• Add the remaining 1 Tbs. oil to the skillet. Add the garlic, and once it begins to sizzle, add the cabbage and pepper. Sprinkle with the remaining 1/2 tsp. salt and cook, stirring, until the cabbage starts to wilt, about 2 minutes.
• Add the hoisin mixture, the pork, and half of the chives and cook, tossing, until heated through, about 1 minute. Let sit for 2 minutes off the heat (the cabbage will exude some liquid and form a rich broth), toss well again, and serve sprinkled with the remaining chives.

STIR-FRIED NAPA CABBAGE WITH GARLIC, FRESH CHILE & BASIL

Steps:

• Slice the cabbage in half lengthwise. Position one half cut side up and slice it across the middle at the point where the ruffled, leafy top gives way to white stem. Remove the core, slice the stem end lengthwise into 1-1/2-inch-thick wedges, and cut the wedges crosswise into 1-1/2-inch pieces (the leaves will separate). Cut the leafy half in the same way. Keep the leaves and stems separate. Repeat with the remaining half cabbage. You should have about 5 cups stems and 4 cups leaves.
• Heat a wok or a 12-inch skillet over high heat for about 45 seconds and then add the oil, swirling it to coat the pan. When the oil is hot and shimmering, add the garlic and the white stems. Stir-fry until the stems brown lightly in spots and begin to release some liquid, about 2 minutes. Add the fish sauce, sugar, salt, and chile and toss. Continue to stir-fry until the stems are barely tender, about 2-1/2 minutes.
• Add the cabbage leaves, stirring quickly to move them to the bottom of the pan. As soon as the stems are just tender and the tops are barely wilted, 30 to 40 seconds more, remove from the heat and stir in the basil and 2 tsp. lime juice. Season to taste with salt, garnish with the scallions, and add more lime juice, if you like. Serve immediately.

SPICY STIR-FRIED PORK WITH CABBAGE

Steps:

• Trim any excess fat from the edges of the pork chops and slice them against the grain into very thin (1/8-inch) strips.
• Tip: For easier slicing, wrap each chop individually in plastic and freeze briefly (10 to 15 minutes).
• Whisk the cornstarch, soy sauce and rice wine (or sherry) together in a small bowl. Add the pork, season with a few grinds of black pepper and toss to coat evenly with the cornstarch mixture. Set aside at room temperature for 10 minutes.
• To make the sauce, combine the ketchup, sriracha, sugar and tomatoes in a separate bowl and set aside.
• Film the bottom of a large skillet or wok with the vegetable oil and heat over high heat.
• Add the pork and stir-fry until no longer pink, about 1-1/2 minutes. Transfer to a plate and set aside.
• Add the cabbage to the wok, a handful at a time, and begin stir-frying.
• After about 1 minute, add the red bell pepper and continue cooking until the veggies are crisp-tender, 2 to 3 minutes longer.
• Add the ketchup mixture and toss to combine with the cabbage. Return the pork to the pan and add the scallions.
• Drizzle with sesame oil, combine well and continue cooking just long enough for the sauce to thicken slightly. Taste and adjust the seasonings as desired.
• To serve, plate individual servings alongside steamed white or brown rice.

SHANGHAI NOODLES (CU CHAO MIAN)

Steps:

• In a medium bowl, season pork with salt and pepper.
• In a separate medium bowl, whisk together all the ingredients for the sauce - water, soy sauce, sesame oil, oyster sauce, dark soy sauce (if using), wine, sugar, pepper, corn starch and Sriracha. Set aside.
• Heat cooking oil in a wok or heavy skillet over medium-high heat. Add pork, and crumble while breaking up large lumps.
• Add garlic and ginger and continue cooking until meat is no longer pink, about 5 minutes.
• Mix in cabbage and stir-fry until tender.
• Add in noodles, breaking up strands if necessary and pour sauce on top. Toss to combine, coating with sauce. Adjust seasonings as needed and add Sriracha or red pepper chili flakes, for some heat, if desired.
• Remove from heat and garnish with sesame seeds.

SAUTEED NAPA CABBAGE

Steps:

• Clean the cabbage, remove the outer leaves, and slice the cabbage into thick, about 1 inch wide strips.
• In a large non-stick pan over medium-high heat add the oil. Once the oil is hot, add garlic, ginger, and red pepper flakes and stir. Cook for about 30-60 seconds.
• Add the Napa cabbage, soy sauce, hoisin sauce, paprika, sugar, and vinegar. Stir-fry for about 7-8 minutes, until the cabbage softens.
• Add chopped green onions. Stir and cook for 1 minute.
• Transfer the cabbage onto a serving platter, drizzle with sesame oil and garnish with sesame seeds and chopped green onions.
• Serve warm.

PORK 'N' NAPA CABBAGE

Steps:

• In a small bowl, combine 1 cup water, soy sauce, peanut butter, ginger, browning sauce if desired and red pepper flakes; set aside. In another bowl, combine cornstarch and remaining water until smooth; set aside., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until browned. Remove and keep warm. In the same pan, saute onion and garlic in remaining oil for 2 minutes. Add cabbage and carrots; stir-fry 3-4 minutes longer or until crisp-tender. , Return pork to the pan. Stir in peanut butter mixture. Stir cornstarch mixture and gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

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.

NAPA CABBAGE STIR FRY

Steps:

• Prepare the ingredients. Trim off the bottom part of the white stems and cut the Napa cabbage into pieces horizontally. Trim off the bottom part of the mushroom.
• Heat up a wok or skillet on high heat. Add the cooking oil and stir fry the garlic until aromatic or light brown. Remove half of the garlic from the wok or skillet, set aside.
• Add the napa cabbage and mushroom, stir fry for about 1 minute. Add the oyster sauce, stir to combine well.
• DO NOT overcook Napa cabbage. The white stems should retain a "crunchy" texture. Dish out and top the fried garlic on top of the dish. Serve immediately.

STIR FRIED PORK, SPINACH AND NAPA CABBAGE

Steps:

• Cut pork into thin strips.
• In wok, heat oil until hot. Add pork and stir fry over high heat until browned, about 5 minutes.
• Add red pepper, spinach and cabbage and stir fry 6-7 minutes, until spinach and cabbage are cooked down.
• Mix corn starch with the chili sauce and rice vinegar. Add to wok along with the soy sauce and garlic powder.
• Stir fry until sauce clears and thickens, 1-2 minutes.

STIR FRIED CABBAGE RECIPE

Steps:

• Make the sauce: In a small bowl or liquid measuring cup, combine all the ingredients from the sauce list. Whisk well to thoroughly combine. Set aside.
• Stir-fry onions & aromatics: In a large sauté pan over medium-high heat, melt the butter with the oil. Add the onion and stir-fry until almost softened, about 3 minutes. Add the garlic and ginger to the pan along with the white/light green parts of the scallions. Cook, stirring, until fragrant about 1 minute.
• Add cabbage & carrots: Increase the heat to high and immediately add the cabbage and carrots to the pan and stir well. Let the cabbage cook for 1 minute undisturbed (you want the cabbage to slightly char). Stir and toss the mixture well and then allow to cook undisturbed for another 1 minute. Toss rapidly and continue to cook, stir-frying, for 1 minute.
• Add sauce: Add the sauce to the pan and toss well so everything is coated. Cook until the cabbage is just tender and softened, about 1 minute.
• Taste: Remove from heat and stir in the dark green parts of the scallions. Taste and adjust for seasoning with salt, pepper, fresh lime juice and/or sriracha. Transfer to a serving plate.
• Serve: Top with optional garnishes and serve hot. Enjoy!

CABBAGE STIR-FRY RECIPE

Steps:

• Heat the vegetable oil in a wok, or a large skillet over medium-high heat.
• Add the onion, garlic, ginger, and carrot and cook, stirring, until onions are softened, about 1 minute.
• Add the cabbage, and cook, stirring, until cabbage starts to wilt about 2 minutes.
• Stir in the soy sauce, rice vinegar, and sesame oil.
• Cook until cabbage is wilted, about 3 minutes.
• Remove from heat and add the bean sprouts, tossing to combine.
• Serve with hot sauce on the side.

PORK 'N' NAPA CABBAGE

Steps:

• In a small bowl, combine 1 cup water, soy sauce, peanut butter, ginger, browning sauce if desired and red pepper flakes; set aside. In another bowl, combine cornstarch and remaining water until smooth; set aside., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until browned. Remove and keep warm. In the same pan, saute onion and garlic in remaining oil for 2 minutes. Add cabbage and carrots; stir-fry 3-4 minutes longer or until crisp-tender. , Return pork to the pan. Stir in peanut butter mixture. Stir cornstarch mixture and gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

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.