Tag Archives: Cabbage

Chinese Stir-Fried Cabbage Recipe | Daily Cooking Quest

Chinese stir-fried cabbage.

Cabbage is probably not the first vegetables you think of when talking about Chinese stir-fry. We are more familiar with bok choy, broccolini, broccoli, and napa cabbage. But once you try this Sichuan stir-fried cabbage, you will want to keep on buying cabbage and making this quick and easy dish.

This dish has all the signature spices and sauces of a great Sichuan dish, the use of dried red chilies, Sichuan peppercorns, and black vinegar. These three are pretty basic for a Chinese pantry, perfect for those who love cooking Chinese dishes at home.

Ingredients for Chinese stir-fried cabbage: cabbage, garlic, ginger, scallions, dried red chilies, Sichuan peppercorns, salt, light soy sauce, and Chinese black vinegar.

Ingredients for Chinese stir-fried cabbage: cabbage, garlic, ginger, scallions, dried red chilies, Sichuan peppercorns, salt, light soy sauce, and Chinese black vinegar.

Ingredients for Chinese stir-fried cabbage

We will need cabbage, garlic, ginger, scallions, dried red chilies, Sichuan peppercorns, salt, Chinese black vinegar, and light soy sauce.

Cabbage

Choose an average size cabbage that is about 1 kilogram (~ 2.2 lb) in weight. Use hands to tear the cabbage and remove the tough ribs. We only want to use the tender leaves since this is a quick stir-fry dish. Save the tough ribs and core for soup.

Sichuan peppercorns

Sichuan peppercorn (Chinese: 花椒- hua jiao) is a signature spice in Sichuan cuisine. They have a slightly lemony aroma, and they create tingly numbness when you bite into the peppercorns. If you have eaten an authentic Mapo Tofu, Chongqing (Chunking) Chicken, or spicy Chinese hotpot before, you mostly have tried these before without realizing it.

Chinese black vinegar

Chinese black vinegar is different than rice vinegar. It has a dark inky color and is usually labeled as Chinkiang vinegar or Zhenjiang vinegar. Chinese black vinegar is another key ingredient in Sichuan cuisine.

If you love Chinese hot and sour soup, then you are already familiar with the taste of Chinese black vinegar. You will also need this for Wuxi chicken wings and sweet and sour pork bellies. It also happens to be a great dipping sauce for Chinese dumplings.

If you need a recommendation, I usually get this bottle of Gold Plum Chinkiang Vinegar.

Light soy sauce

There are two types of Chinese soy sauce, light soy sauce, and dark soy sauce. Please use light soy sauce, like Pearl River Bridge or Kimlan, for this recipe. You can also use Kikkoman soy sauce if you don’t have light soy sauce at home.

(1) Sauté garlic, ginger, and white parts of scallions. (2) Add dried red chilies and Sichuan peppercorns. (3) Add cabbage, season with salt, Chinese black vinegar, and light soy sauce. (4) Toss in green parts of scallions.

(1) Sauté garlic, ginger, and white parts of scallions. (2) Add dried red chilies and Sichuan peppercorns. (3) Add cabbage, season with salt, Chinese black vinegar, and light soy sauce. (4) Toss in green parts of scallions.

Step-by-step to cook Chinese stir-fried cabbage

Heat oil in a wok over medium heat. Sauté garlic, ginger, and white parts of scallions until fragrant, about 2-3 minutes.

Add dried red chilies and Sichuan peppercorns, fry for another 30 seconds.

Turn the heat to high, then add cabbage, along with salt, Chinese black vinegar, and light soy sauce. Stir fry for 1-2 minutes until the cabbage starts to wilt.

Turn off heat. Add the green parts of scallions, mix well. Transfer to a serving plate and serve hot.

Non-vegetarian option

For a more filling dish, try adding thinly sliced meat like chicken, beef, or pork. You will want to cook the meat first for a minute or two before adding the cabbage and proceed with the rest of the cooking steps.

Chinese stir-fried cabbage.

Chinese stir-fried cabbage.

Other Chinese vegetable dishes to try

If you love easy Chinese vegetables dishes like this, you may also give these recipes a try:

Chinese stir-fried cabbage.

Chinese stir-fried cabbage.

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Braised Shiitake and Napa Cabbage Recipe

Braised Shiitake and Napa Cabbage.

Shiitake mushroom has never been a cheap ingredient, and as such, a shiitake dish will always make an appearance in our dining table to celebrate Chinese New Year.

Once a year, the big family gathers around the dining table for a Chinese New Year dinner feast. It is an occasion to reunite with cousins, aunties, and uncles that we seldom meet during the year. And that warrants all the celebratory dishes, even pricier dishes such as this braised shiitake and napa cabbage.

Ingredients for braised shiitake and napa cabbage: dried shiitake, napa cabbage, garlic, scallions, soy sauce, oyster sauce, salt, sugar, and pepper.

Ingredients for braised shiitake and napa cabbage: dried shiitake, napa cabbage, garlic, scallions, soy sauce, oyster sauce, salt, sugar, and pepper.

Ingredients for braised shiitake and napa cabbage

This dish is easy to cook and needs only a minimum amount of ingredients.

1. Dried shiitake mushrooms

It is best to use dried shiitake mushrooms for this dish and not fresh shiitakes.

Dried shiitake mushrooms are meatier and more flavorful. The soaking liquid is full of umami and makes the sauce more delicious compared to chicken stock.

2. Napa cabbage

Napa cabbage becomes soft and tender after a short braising time. Although they are rather bland on their own, cooked napa cabbage can soak up all the flavorful sauce, making it a perfect counterpart to the much stronger flavored shiitakes.

3. Garlic and scallions

4. Seasonings: salt, sugar, pepper, soy sauce, and oyster sauce

Oyster sauce is the only ingredient in this recipe that is not vegetarian friendly. If you wish to make this a vegan or vegetarian-friendly dish, you can use mushroom sauce instead.

(1) Sauté garlic. (2) Sauté shiitake mushrooms and white part of scallions. (3) Add shiitake soaking liquid, soy sauce, oyster sauce, salt, sugar, and pepper. Cook until mushrooms are tender.(4) Add napa cabbage and cook until translucent.

(1) Sauté garlic. (2) Sauté shiitake mushrooms and white part of scallions. (3) Add shiitake soaking liquid, soy sauce, oyster sauce, salt, sugar, and pepper. Cook until mushrooms are tender.(4) Add napa cabbage and cook until translucent.

How to prepare dried shiitakes

Dried shiitakes take time to rehydrate. Start soaking them in cold water the night before you plan to cook this dish.

Rinse dried shiitakes with cold running water to clean and place them in a large mixing bowl. Top with two cups of cold water and set aside overnight until they become soft, spongy, and fluffy.

Strain to separate the soaking liquid from the shiitakes. You will get about a cup of soaking liquid to use as cooking stock.

Cut and discard the stems from each shiitake. If you want a prettier presentation, you can also make a small crisscross cut to each of the mushroom caps.

Using fresh shiitakes to substitute dried shiitakes

If you cannot buy dried shiitakes, you can substitute them with fresh shiitakes. You can use chicken stock to make up for the lack of soaking liquid if using dried shiitakes.

Thicken the sauce with cornstarch slurry and add more salt, sugar, or pepper as needed. Turn off the heat and serve the braised shiitake and napa cabbage.

Thicken the sauce with cornstarch slurry and add more salt, sugar, or pepper as needed. Turn off the heat and serve the braised shiitake and napa cabbage.

How to cook braised shiitake and napa cabbage

Heat a wok over medium high heat until hot. Add oil and swirl to coat the wok, then add minced garlic and sauté until fragrant.

Add white parts of scallions and shiitake mushrooms, and stir-fry for 2 minutes.

Add shiitake soaking liquid, soy sauce, oyster sauce, salt, sugar, and pepper. Mix well and bring to a boil. Lower the heat to a simmer, cover the wok, and simmer for 20-30 minutes until the mushrooms are soft.

Add napa cabbage and mix well. Cover the wok again and cook for 10 minutes, or until the cabbage is soft and translucent. Add cornstarch slurry and stir for 2 minutes, or until the sauce is thick.

Turn off the heat, transfer the dish to a serving plate, and garnish with scallion ribbons. Serve it immediately with steamed white rice.

Transfer to a serving bowl and garnish with scallion ribbons.

Transfer to a serving bowl and garnish with scallion ribbons.

Other shiitake recipes to try

If you end up buying a bag of dried shiitakes and wonder what else to cook with them, you may want to try these recipes:

Serve braised shiitake and napa cabbage immediately with steamed white rice.

Serve braised shiitake and napa cabbage immediately with steamed white rice.

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Chicken and Napa Cabbage in Egg Sauce Recipe

Chicken and Napa Cabbage in Egg Sauce.

This chicken and napa cabbage in egg sauce is a Chinese dish that is very similar in taste and texture to wat tan hor fun. It is a very delicious dish that you can pair with a bowl of steamed rice to make for a complete meal.

The recipe may seem difficult from the outset, but the ingredients are easy to find. If you cook Chinese dishes at home, I am sure you already have all the ingredients in your pantry. And once you finish the prep work, the cooking steps themselves are a breeze.

Ingredients for chicken and napa cabbage in egg sauce: chicken breast, napa cabbage, eggs, garlic, ginger, scallions, salt, sugar, white pepper, oyster sauce, light soy sauce, Shaoxing wine, and sesame oil.

Ingredients for chicken and napa cabbage in egg sauce: chicken breast, napa cabbage, eggs, garlic, ginger, scallions, salt, sugar, white pepper, oyster sauce, light soy sauce, Shaoxing wine, and sesame oil.

Ingredients for chicken and napa cabbage in egg sauce

There are three parts to this dish: napa cabbage stir-fry, poached chicken, and egg sauce.

1. Napa cabbage stir-fry

The napa cabbage stir-fry is the easiest part of the dish, and it requires garlic, ginger, salt, and napa cabbage.

2. Poached chicken

We need boneless skinless chicken breast and a marinating sauce, a simple mix of light soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, and white pepper.

3. Egg sauce

The final part of this dish is the egg sauce, and we need chicken stock, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, scallions, cornstarch, and eggs.

(Left) Cut chicken breast into thin slices and marinate with soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, and white pepper. (Right) Chop napa cabbage into 2-inch squares.

(Left) Cut chicken breast into thin slices and marinate with soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, and white pepper. (Right) Chop napa cabbage into 2-inch squares.

Marinate chicken and chop cabbage

Marinate chicken

Cut chicken breast into thin slices and place in a mixing bowl. Add light soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, and white pepper. Mix well and marinate for 15 minutes.

Chop cabbage

Wash and drain napa cabbage. Discard the core and chop into 2-inch squares.

I suggest separating the leaves from the stems. Cook the stems first for a couple of minutes before adding the leaves to ensure the same level of tenderness and crispiness.

(1) Fry garlic and ginger. (2) Add napa cabbage and salt. (3) Cook until cabbage wilts and start to turn translucent. (4) Remove napa cabbage from the wok and arrange on a serving platter.

(1) Fry garlic and ginger. (2) Add napa cabbage and salt. (3) Cook until cabbage wilts and start to turn translucent. (4) Remove napa cabbage from the wok and arrange on a serving platter.

Part 1: Stir fry cabbage

Heat a wok over medium-high heat. Once the wok is hot, add oil and swirl to coat. Sauté half of the garlic and half of the ginger until fragrant, about 3 minutes.

Add the stems of napa cabbage and stir for 2 minutes. Add the leaves of napa cabbage and salt. Continue stir-frying for another 2 minutes. We want the cabbage to wilt but still retain its crispiness.

Remove the cabbage from the wok and arrange it in a large serving bowl. You can use a 9″x13″ baking dish if you don’t have a large serving bowl.

(1) Fry garlic and ginger. (2) Add chicken stock, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper. (3) Poach marinated chicken. (4) Remove chicken from the broth and arrange on the serving platter alongside napa cabbage.

(1) Fry garlic and ginger. (2) Add chicken stock, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper. (3) Poach marinated chicken. (4) Remove chicken from the broth and arrange on the serving platter alongside napa cabbage.

Part 2: Poach chicken

Heat the wok again over medium-high heat. Once the wok is hot, add oil and swirl to coat. Sauté the remaining garlic and ginger until fragrant, about 3 minutes.

Add chicken stock, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper and bring to a boil.

Add marinated chicken breast and gently poach until tender, about 1 minute.

Remove poached chicken with a slotted spoon and arrange it on the serving bowl alongside napa cabbage.

(Left) Add scallions and thicken the broth with cornstarch slurry. (Right) Pour beaten eggs in thin stream while stirring clockwise to create egg drop soup effect.

(Left) Add scallions and thicken the broth with cornstarch slurry. (Right) Pour beaten eggs in thin stream while stirring clockwise to create egg drop soup effect.

Part 3: Egg sauce

Set the heat to medium, add scallions to the broth, add the cornstarch slurry and stir for 3 minutes until the sauce is thick.

Turn off the heat. Pour lightly beaten egg in a thin stream while gently stirring the sauce in a clockwise direction to create the egg drop soup effect.

Pour the sauce over napa cabbage and chicken, and garnish with fried shallots. Serve the dish immediately with steamed white rice.

Pour egg sauce over napa cabbage and chicken, garnish with fried shallot, and serve with steamed white rice.

Pour egg sauce over napa cabbage and chicken, garnish with fried shallot, and serve with steamed white rice.

Condiments for this dish

This dish is already great on its own, and it will be a satisfying meal even with just a bowl of steamed white rice.

If you have extra time, I highly suggest making some of these condiments to pair with the dish:

If you are not in the mood for rice, you can boil flat rice noodles to serve with the chicken and napa cabbage in egg sauce. It will become a dish that is very similar to wat tan hor fun. 🙂

Chicken and Napa Cabbage in Egg Sauce.

Chicken and Napa Cabbage in Egg Sauce.

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