Best Chinese Cabbage Stir Fry Recipes

Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro image

Provided by Martha Stewart

Number Of Ingredients 13

4 ounces medium flat rice noodles
2 tablespoons vegetable oil
1/2 head Chinese cabbage (about 1 1/2 pounds), shredded (8 cups)
8 ounces ground pork
3 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
4 scallions, white and pale-green parts separated, thinly sliced on the bias
2 tablespoons Asian fish sauce
2 teaspoons Asian chili sauce, such as Sriracha
1 to 2 tablespoons soy sauce
1/4 cup chopped fresh, cilantro
2 limes, halved
Cilantro sprigs and lime wedges, for garnish

Steps:

Bring a pot of water to a boil. Add noodles; stir, and remove pot from heat. Let stand until tender, about 8 minutes. Drain, and rinse with cold water.
Heat 1 tablespoon oil in a wok or Dutch oven over high heat. Add half the cabbage. Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 to 2 minutes. Set aside. Repeat with remaining cabbage.
Reduce heat to medium-high. Add remaining tablespoon oil, the pork, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until pork browns, about 1 minute. Stir in fish and chili sauces. Toss in rice noodles and seared cabbage. Add soy sauce to taste. Remove from heat, and add green parts of scallions and the cilantro. Squeeze limes over noodles. Garnish with cilantro, and serve with lime wedges. Serve immediately.

Nutrition Facts : Calories 164 g, Cholesterol 19 g, Fiber 2 g, Protein 8 g, SaturatedFat 2 g, Sodium 790 g

Chinese Cabbage Stir Fry image

Provided by Susan Feliciano

Categories Vegetables

Time 25m

Number Of Ingredients 12

1 head chinese cabbage or small green cabbage
1/2 lb sliced fresh mushrooms
1 c grated carrot
1 medium onion, thinly sliced
2 Tbsp sesame-flavored chinese cooking oil
1/4 c + 2 tbsp. soy sauce or tamari
1/4 c chicken stock or water
2 Tbsp water
2 Tbsp corn starch
1 Tbsp sugar
1 tsp fresh or refrigerated minced garlic
black pepper and ground ginger

Steps:

1. Coarsely shred the cabbage. Heat the oil in a large wok or skillet. Add all the vegetables. Stir fry about 5 minutes. Stir in soy sauce and chicken stock. Lower heat and cover; steam for 5 minutes.
2. Stir together the 2 tbsp soy sauce, water, cornstarch and sugar until well blended. Pour immediately into the middle of the skillet. Sprinkle with garlic, pepper and ginger, and stir thoroughly. Raise heat to medium; heat through until sauce is thick and clear.

Chinese Cabbage, Snow Pea and Mushroom Stir-Fry image

Provided by Wendys Kitchen

Categories Chinese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons light soy sauce
1 tablespoon ketjap manis
1 teaspoon sesame oil
1/2 teaspoon caster sugar
2 tablespoons peanut oil
1 white onion, cut into wedges
75 g almonds, flaked
3 cm ginger, cut into thin strips
150 g oyster mushrooms, halved
100 g shiitake mushrooms, halved
200 g snow peas, trimmed
1/2 Chinese cabbage, chopped into large squares