Stir-fried Napa Cabbage
Recipe: Stir-fried Napa Cabbage
From: Helen Chen's Chinese Home Cooking
Serves: 4
1 lb. napa cabbage
2 Tbsp. canola oil
2 slices unpeeled gingerroot, 1"x1/8" each
1 tsp. chicken bouillon (1 cube), dissolved in 1/2 c. hot water
1-1/2 tsp. cornstarch, dissolved in 2 Tbsp. cool water
Discard any tough, wilted, or discolored leaves from the cabbage. Cut lengthwise into 2" wide wedges. Cut out core and discard. Cut wedges crosswise into 3" lengths. Separate the leaves and set aside.
Pour oil into a wok and place over high heat. Add gingerroot to the oil and stir around the pan until the oil is hot and the gingerroot is sizzling. Add the cabbage and stir for about 2 min.
Pour the chicken broth into the wok, stir, and reduce heat to medium. Cover and cook for another 2 min., stirring occasionally, until desired tenderness is achieved. There should be at least 1/4 c. liquid remaining in pan; if not, add a few tablespoons of water.
Uncover the pan, turn heat to high, and add the cornstarch slurry. Stir until the liquid thickens. Discard gingerroot pieces and serve.
Note:
This is a nice, very mild, cabbage dish; even non-cabbage eaters will probably like it all right. If you want a bit more zing you can add soy sauce at the table.
From: Helen Chen's Chinese Home Cooking
Serves: 4
1 lb. napa cabbage
2 Tbsp. canola oil
2 slices unpeeled gingerroot, 1"x1/8" each
1 tsp. chicken bouillon (1 cube), dissolved in 1/2 c. hot water
1-1/2 tsp. cornstarch, dissolved in 2 Tbsp. cool water
Discard any tough, wilted, or discolored leaves from the cabbage. Cut lengthwise into 2" wide wedges. Cut out core and discard. Cut wedges crosswise into 3" lengths. Separate the leaves and set aside.
Pour oil into a wok and place over high heat. Add gingerroot to the oil and stir around the pan until the oil is hot and the gingerroot is sizzling. Add the cabbage and stir for about 2 min.
Pour the chicken broth into the wok, stir, and reduce heat to medium. Cover and cook for another 2 min., stirring occasionally, until desired tenderness is achieved. There should be at least 1/4 c. liquid remaining in pan; if not, add a few tablespoons of water.
Uncover the pan, turn heat to high, and add the cornstarch slurry. Stir until the liquid thickens. Discard gingerroot pieces and serve.
Note:
This is a nice, very mild, cabbage dish; even non-cabbage eaters will probably like it all right. If you want a bit more zing you can add soy sauce at the table.