STIR FRIED SPICY CABBAGE
Made with green/white cabbage but try napa cooking for a shorter time. This has the perfect heat and sweetness. I used this side as a bed for Recipe #314086 to make a delish low carb meal. This is a good for you food that no one should be without. It has wonderful benefits for the body. Having phytonutrients it helps to protect the body from free radicals. It may lower the incidence of cancer, in the lung, stomach, colon and prostate. Cabbage is a muscle builder, blood cleanser and eye strengthener. Cabbage is rich in vitamin C, iron and sulfur.
Provided by Rita1652
Categories Greens
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large hot pan or wok add oils to coat bottom.
- Add pepper flakes, sesame seeds, ginger and garlic stir to coat and mis together.
- Add cabbage cook 5 minutes over medium high heat stirring all the while.
- The cabbage will release water so no need to add liquids.
- Add bell pepper and scallions cover and cook for 5 minutes on medium heat.
- Sprinkle with brown sugar and stir in soy sauce cook for 4 more minutes or till your desired tenderness.
- Place on a serving platter sprinkle with hoisin sauce, scallions, and sesame seeds.
SPICY STIR-FRIED CABBAGE
This is a vegetarian version of a classic Chinese stir-fry. The authentic versions I've encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat. I've added carrots for color.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, main course
Time 10m
Yield Serves four
Number Of Ingredients 11
Steps:
- Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 419 milligrams, Sugar 4 grams, TransFat 0 grams
STIR-FRIED SAVOY CABBAGE
A simple dish full of vitamin C and folic acid and ideal on the side of your Sunday roast
Provided by Silvana Franco
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 4
Steps:
- Steam or boil the cabbage for 3-4 mins until just tender, then drain well. If doing ahead of time, cool under running water and chill until ready to stir-fry.
- Heat the oil in a wok or large frying pan. Add the garlic and seeds and cook for 1 min until beginning to turn golden. Toss in the cabbage and stir-fry over the highest heat for 3-4 mins. Season with a little sea salt and serve.
Nutrition Facts : Calories 61 calories, Fat 3 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
SUPER EASY STIR-FRIED CABBAGE
A very simple stir-fry dish. The reason for using only soya sauce for stir-frying cabbage is that it brings out the natural sweetness in the cabbage itself.
Provided by iken
Categories Side Dish Vegetables
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 7.4 g, Fat 3.5 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 269.9 mg, Sugar 3.7 g
SOUTHERN STIR-FRIED CABBAGE
For folks who like cabbage, and are adventurous enough to try something different, this is just what you need.
Provided by Kristy
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- In the same skillet, stir cabbage in the bacon drippings until coated. Place lid on skillet and cook over medium heat until cabbage is tender, about 10 minutes. Stir in sugar and season with salt and pepper. Cook uncovered, stirring constantly until cabbage is crisp and brown on the edges. Serve cabbage with bacon crumbled on top.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 20.6 g, Cholesterol 33.3 mg, Fat 22.4 g, Fiber 7.4 g, Protein 9.5 g, SaturatedFat 7.4 g, Sodium 500 mg, Sugar 12.6 g
STIR-FRIED CABBAGE WITH SPICES (PORIAL)
Steps:
- Stem and core cabbage and cut into 1/2-inch pieces. Heat the oil in a saute pan over medium-high heat until hot. Add the mustard seeds and cover the pan with a lid. When the spluttering of the seeds begins to subside, uncover and add cabbage. Sprinkle turmeric and red pepper, if you are using it, over the cabbage. Saute turning and tossing until the cabbage wilts. Stir in the salt and cover the pan. Lower the heat and steam cabbage in its own vapor until cooked, about 10 minutes. Uncover and toss in the coconut and cilantro.
DEBORAH'S LOUISIANA FRIED SPICY CABBAGE
Make and share this Deborah's Louisiana Fried Spicy Cabbage recipe from Food.com.
Provided by Tonkcats
Categories Spicy
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Fry bacon until crisp and well browned.
- Add chopped onion and stir until limp.
- Add pepper flakes, cabbage, salt & pepper.
- Stirring well so that all the cabbage is coated.
- Cover and cook over low heat until cabbage is limp and tender.
SPICY STIR-FRIED CORNED BEEF AND CABBAGE
This clever use of fresh cabbage and leftover boiled corned beef is inspired by Chinese American-style kung pao chicken. It gets fiery heat from chiles, tingling spice from Sichuan peppercorns and delightful crunch from roasted peanuts.
Provided by Justin Chapple
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mix the scallion whites, ginger, garlic and Sichuan peppercorns (if using) together in a small bowl. Whisk the hoisin sauce, soy sauce, sherry, vinegar and cornstarch together in another small bowl.
- Heat a very large cast-iron skillet or wok over high heat. Add the oil and swirl to coat the pan. Add the chiles and stir-fry until they blister and deepen in color, 5 to 10 seconds. Transfer the chiles to a large bowl with a slotted spoon. Add the corned beef and stir-fry until lightly browned and heated through, 2 to 3 minutes; transfer the beef to the bowl with the chiles.
- Add the cabbage and scallion mixture to the skillet and stir-fry until the cabbage starts to soften around the edges, 2 to 3 minutes. Return the corned beef and chiles to the skillet. Add the hoisin sauce mixture and stir-fry until hot, about 1 minute. Stir in the peanuts and scallion greens. Transfer to a serving platter. Serve right away with steamed rice.
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