Best 3 Asian Cabbage And Tea Rice Recipes
In the realm of culinary exploration, Asian cuisine stands tall with its vibrant amalgamation of flavors, textures, and aromas. One such dish that epitomizes this culinary richness is "Asian Cabbage and Tea Rice," a harmonious blend of savory cabbage, fragrant tea-infused rice, and a symphony of Asian spices. This article embarks on a journey to uncover the secrets behind crafting the perfect Asian Cabbage and Tea Rice, delving into the nuances of ingredient selection, cooking techniques, and the art of balancing flavors. With step-by-step guidance and expert tips, you'll discover how to transform simple ingredients into an extraordinary culinary masterpiece that will tantalize your taste buds and leave you craving for more.
Let's cook with our recipes!
ASIAN CABBAGE AND TEA RICE
Crisp, light-tasting Asian-inspired dish.
Provided by stronglive1
Categories Asian Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Tie tea bags onto a wooden spoon. Fill a small pot with 2 cups water; add wooden spoon with tea bags. Bring water to a boil and remove tea bags. Add rice to boiling tea water, reduce heat to medium-low, cover pot, and simmer until rice has absorbed tea water, about 20 minutes. Stir sesame seeds and salt into rice.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender yet still crisp, 5 to 10 minutes. Remove steamer from heat.
- Place edamame and almonds in a small pot; add enough water to cover. Bring water to a boil, remove pot from heat, and drain. Chop edamame and almonds.
- Combine cabbage, red bell pepper, edamame, and almonds in a bowl; serve over tea-infused rice.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 50.8 g, Fat 14.6 g, Fiber 6.6 g, Protein 10.8 g, SaturatedFat 1.2 g, Sodium 69.3 mg, Sugar 6 g
CHINESE CABBAGE STIR-FRY WITH RICE NOODLES, PORK, AND CILANTRO
A heady blend of ginger, garlic, scallions, cilantro, and hot sauce infuses chopped Chinese cabbage and rice noodles. The cabbage is seared until just golden and wilted. Ground pork and a squeeze of lime add dimension to this Asian-inspired dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Number Of Ingredients 13
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
ASIAN WILD RICE CASSEROLE
Here's a fun way to jazz up wild rice. Soy sauce and chicken bouillon add plenty of flavor, while celery, mushrooms and water chestnuts help dress it up. "My husband and two adult children love this delicious side dish," comments Joyce Bodle, Enumclaw, Washington. "It's convenient, too, because you can make it a day ahead."
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings, 3/4 per serving.
Number Of Ingredients 11
Steps:
- Combine the cornstarch, water, soy sauce and bouillon until blended. In a nonstick skillet, saute the celery, onion and mushrooms in oil for 8 minutes. Add cabbage and saute for 2-3 minutes longer or until cabbage is just crisp-tender; stir in water chestnuts., Stir soy sauce mixture and add to the skillet. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Stir in rice., Pour into an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 391mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
Tips:
- Choose the right type of cabbage: Napa cabbage and Savoy cabbage are the best choices for this recipe, as they have a tender texture and mild flavor.
- Wash the cabbage thoroughly: Cabbage can harbor dirt and bacteria, so it's important to wash it thoroughly before using it.
- Slice the cabbage thinly: This will help it cook evenly and absorb the flavors of the other ingredients.
- Use good quality tea: The type of tea you use will affect the flavor of the rice, so choose a tea that you enjoy drinking.
- Don't overcook the rice: Rice should be cooked until it is tender but still has a slight bite to it.
- Serve the rice immediately: This dish is best served fresh, so don't let it sit for too long before eating it.
Conclusion:
This Asian cabbage and tea rice recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The cabbage is tender and flavorful, and the rice is fluffy and aromatic. This dish is also a good source of vitamins and minerals, making it a healthy choice for your family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love