Best Pork And Napa Cabbage Stir Fry Recipes
SWEET AND SPICY PORK AND NAPA CABBAGE STIR-FRY WITH SPICY NOODLES
The Thai sweet chili sauce gives this dish a sweet and spicy flavor that my kids love. You can adjust the heat level by adding more or less of the sauce or adding additional red pepper flakes, if you like it really hot.
Provided by thriftybob
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 19
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside
- Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
- Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.
Nutrition Facts : Calories 527 calories, Carbohydrate 72.5 g, Cholesterol 35.9 mg, Fat 19.3 g, Fiber 12 g, Protein 22.1 g, SaturatedFat 4.1 g, Sodium 2131.4 mg, Sugar 18.7 g
SWEET AND SPICY PORK AND NAPA CABBAGE STIR-FRY WITH SPICY NOODLES
"The Thai sweet chili sauce gives this dish a sweet and spicy flavor that my kids love. You can adjust the heat level by adding more or less of the sauce or adding additional red pepper flakes, if you like it really hot."
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside
- Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
- Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.
PORK AND NAPA CABBAGE STIR FRY
This is the 20th anniversary of this, the first stir fry (of many) I've created. Shown here made with dried black fungus. You can also use Shiitake, white button, or no mushrooms at all.
Provided by Greg Appel @ElJefe
Categories Pork
Number Of Ingredients 10
Steps:
- If using dried black fungus, put 6-8 pieces in a small bowl of room temp water to reconstitute
- If you have not used dried black fungus before note, they grow 2-3 times there size
- mince ginger and garlic, put in bowl with 3 tbsp soy sauce and the sesame oil. cut meat into bite size strips and add to bowl and stir
- cut cabbage crossways to 1 inch widths place in colander to wash and drain well
- If using, cut both ends off onion, slice in half lengthways then into 1/4 inch strips
- drain and rinse black fungus, pat dry and cut into strips, or wipe clean with dry towel, fresh mushrooms and slice
- place wok or your favorite stir fry pan on a med hi heat add 1 tbsp oil to wok and stir fry half the pork till no longer pink and remove to a plate, repeat with remaining pork
- add a little more oil to wok if needed and stir fry onion, if using. 2-3 mins. otherwise --
- add a little more oil to wok and add cabbage to wok, give it a quick stir and cover cook 3-4 mins. uncover and stir a couple times during, till wilted
- return meat to wok, stir and add black fungus
- serve over cooked white or jasmine rice, if desired
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