CHINESE CABBAGE STIR FRY
Tastes like egg roll filling, but without the fried bread, so it's low in carbs. One option: begin with browning some ground pork or sausage, and this side dish becomes a main dish.
Provided by Susan Feliciano
Categories Vegetables
Time 25m
Number Of Ingredients 12
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.
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Kofi Forina
[email protected]Easy and delicious! I added some extra vegetables, like carrots and broccoli, and it was even better.
Jamirhossain Jesan
[email protected]This dish was a hit! The cabbage was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Wahidullah Qaderi
[email protected]This is my new favorite way to cook Chinese cabbage! The cabbage is so tender and flavorful, and the sauce is perfectly balanced. I love that it's a healthy dish that's also really easy to make.
Naresh Silwal
[email protected]This Chinese cabbage stir-fry recipe was a quick and easy weeknight dinner. The cabbage was tender and flavorful, and the sauce was delicious. I added a little extra garlic and ginger, and it was perfect. My family loved it!