Stir Fried Spiced Cabbage La Pai Tsai Recipes

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.

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.

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.

Steps:

• With a sharp knife, trim the top leaves of the cabbage and wash them.
• Cut the cabbage into 1 by 2 inch pieces.
• In a small bowl, combine the sugar,vinegar,soy sauce,salt, and cayenne pepper and mix thoroughly.
• Heat a wok or large frying pan over high heat for about 30 seconds.
• Pour in the oil, swirl it in the pan, and heat for about another 30 seconds.
• Turn the heat down to moderate, add the cabbage, and stir-fry for 2-3 minutes.
• Make sure all the cabbage is coated with the oil.
• Remove the pan from the heat and stir in the soy-vinegar mixture.
• Transfer the cabbage to a serving platter and let cool to lukewarm before serving.
• May be served chilled, if you prefer.

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.

Steps:

• Cut cabbage into eight wedges, then cut each into triangular pieces.
• Combine soy sauce, sugar& 2 T water to form a sauce.
• Combine cornstarch& other 2 T water.
• Heat oil in wok over high heat.
• Add cabbage, stir-fry for 2 mins.
• Stir in the sauce, continue to stir-fry for another 2 mins.
• or until only half the liquid remains.
• Slowly add the cornstarch mixture, and cook until it thickens.

Steps:

• Heat the oil in a wok or a large skillet over medium-high heat. Add garlic and ginger and cook for about 30 seconds. Add cabbage and chile pepper. Stir quickly, mixing in garlic and ginger. Stir-fry until cabbage becomes translucent and volume is reduced by half, but without it losing texture, 3 to 4 minutes. Stir in rice vinegar and salt.