Super Easy Stir Fried Cabbage Recipes

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:

• Heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until tender, about 10 minutes. Cook and stir cabbage into onion mixture until slightly tender, about 5 minutes. Reduce heat to medium-low; add soy sauce, sugar, and black pepper. Cook and stir until cabbage is tender, 3 to 5 more minutes.

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:

• In a large saute pan over medium-high heat, add the canola oil and heat. Add the onion, garlic and ginger and saute, stirring, for 1 minute. Add the cabbage and cook until just starting to wilt, about 2 minutes. Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes. Remove from heat and drizzle with the sesame oil.

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:

• Remove and discard the outer leaves from the cabbage and cut the leaves into large pieces.
• Pound the garlic in a mortar and pestle with a large pinch of salt until coarsely ground.
• Heat a wok until very hot, add a generous amount of olive oil and heat until almost smoking.
• Add the garlic to the wok, then immediately add the cabbage and stir-fry, moving the wok contents constantly to prevent the garlic from burning.
• Cook, adding extra oil as necessary, over high heat until the cabbage is warmed through and still crunchy.
• Transfer to a large serving platter and sprinkle generously with freshly ground black pepper.

Steps:

• Cook noodles according to package directions, drain and toss with sesame oil.
• Combine sherry, oyster sauce, sugar and pepper in a small dish and set aside.
• In a large skillet, heat oil on high, add garlic and ginger and cook 30 seconds.
• Add mushrooms, cabbage and carrots, stir fry until crisp tender (about 1-2 minutes).
• Stir in sherry mixture, add noodles and toss.

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.

Steps:

• Bring the butter and chicken broth to a boil in a large skillet. Reduce heat to low and add the cabbage. Cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently, or until cabbage is tender and sweet. Season with salt and pepper and serve.

Steps:

• Remove out leaves of cabbage. Cut in half and take out inner core. Slice quarters into 1 cm shreds.
• Place wok on high heat. Add oil, swirl around.
• Add ginger, garlic and chilli quickly stirring for few seconds.
• Add cabbage. Stir-fry briskly for 3-4 minutes.
• Add soy suace and balsamic and stir-fry few seconds longer.
• Serve immediately.