Stir Fried Sweet And Pungent Preserved Cabbage Recipes

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.

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:

• 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.

Steps:

• In a large skillet, heat oil over medium heat. Add cabbage, water and salt. Cook, uncovered, 5-7 minutes or until crisp-tender, stirring occasionally.

Steps:

• 1. Rinse and cut cabbage as above. 2. In one cup, combine cornstarch, sugar and vinegar. In another cup, blend remaining cornstarch and cold water to a paste. 3. Heat oil. Add preserved cabbage and stir-fry to coat with oil. 4. Add remaining water and heat quickly. Then cook, covered, 2 to 3 minutes more over medium heat. 5. Stir in cornstarch-sugar mix to blend (1 to 2 minutes). Then stir in cornstarch paste to thicken. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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.