CHINESE SHREDDED CABBAGE STIR-FRY
Cabbage stir-fry is a really tasty dish that's savory, tangy, and very satisfying. Plus,this cabbage stir-fry is CHEAP and quick to prepare.
Provided by Judy
Categories Vegetables
Time 25m
Number Of Ingredients 11
Steps:
- In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.
- Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the black vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!
Nutrition Facts : Calories 342 kcal, Carbohydrate 13 g, Protein 7 g, Fat 30 g, SaturatedFat 9 g, Cholesterol 31 mg, Sodium 298 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
DEEP-FRIED FISHBALLS AND CHINESE CABBAGE
Number Of Ingredients 14
Steps:
- 1. Cut Chinese cabbage in 2-inch sections. Crush ginger root. 2. Prepare Fishballs (from the Edit Tap, click to open recipe and follow instructions) with any of the Fishball Mixtures A-D. 3. Heat oil to bubbling. Add fishballs, a few at a time, and deep-fry until golden. Drain on paper toweling. 4. Heat remaining oil. Add ginger root and stir-fry a few times. Add Chinese cabbage and stir-fry until tender but still crisp. Transfer to a warm serving platter and sprinkle lightly with salt. Place fish balls on top. 5. Meanwhile, in a saucepan, heat stock. Stir in sherry and soy sauce and heat then add sugar, pepper, and remaining salt. 6. Blend cornstarch and cold water to a paste then stir in to thicken. Pour sauce over fish balls and cabbage and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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