Chinese Chicken and Cabbage Stir-Fry
Recipe: Chinese Chicken and Cabbage Stir-Fry
From: The Washington Post, January 12, 2011, with some variations in preparation
Serves: 4-6
2 Tbsp. vegetable oil
1 lb. boneless, skinless chicken breast, cut into 1" chunks
1 medium yellow onion, peeled and cut into 3/4" chunks
1/4 tsp. salt
4 medium carrots, peeled and sliced diagonally into 1/8" slices
1 small or 1/2 large head green cabbage, cored and cut into 1/2" strips or dice
4 collard green leaves (or kale, or kohlrabi leaves), cut crosswise into 1/2" strips (see note)
1/4 c. honey
1/4 c. tamari or low-sodium soy sauce
1 c. shelled edamame (optional; can use straight from freezer)
1 c. fresh bean sprouts (optional)
Heat a large skillet or wok over high heat. Add 1 Tbsp. oil; swirl to coat. Add the onion and chicken and sprinkle with the salt. Stir-fry 6-8 minutes until the chicken is almost cooked through and the onions have softened and started to color. Transfer to a bowl.
Add the remaining 1 Tbsp. oil to the wok and heat. Add the carrots and edamame and stir-fry for 2 minutes. Add the cabbage and stir-fry 2 minutes. Add the collards, honey, and tamari, and stir-fry for 1-2 minutes until the collards are slightly wilted and the carrots are crisp-tender.
Return the onion and chicken to the wok. Reduce the heat to medium; cook for 2 minutes until the chicken is heated and cooked through. Add the bean sprouts and stir-fry for 30 seconds. Serve hot.
Notes:
The original recipe called for collards or kale; I happened to have kohlrabi so I used those leaves and it was good. It would be fine without, too, if you don't want to bother; or you could use Savoy cabbage in lieu of both the green cabbage and the collards.
To make it vegan vegetarian, just omit the chicken and be sure to include the edamame and bean sprouts. Could also add some tofu, if desired.
From: The Washington Post, January 12, 2011, with some variations in preparation
Serves: 4-6
2 Tbsp. vegetable oil
1 lb. boneless, skinless chicken breast, cut into 1" chunks
1 medium yellow onion, peeled and cut into 3/4" chunks
1/4 tsp. salt
4 medium carrots, peeled and sliced diagonally into 1/8" slices
1 small or 1/2 large head green cabbage, cored and cut into 1/2" strips or dice
4 collard green leaves (or kale, or kohlrabi leaves), cut crosswise into 1/2" strips (see note)
1/4 c. honey
1/4 c. tamari or low-sodium soy sauce
1 c. shelled edamame (optional; can use straight from freezer)
1 c. fresh bean sprouts (optional)
Heat a large skillet or wok over high heat. Add 1 Tbsp. oil; swirl to coat. Add the onion and chicken and sprinkle with the salt. Stir-fry 6-8 minutes until the chicken is almost cooked through and the onions have softened and started to color. Transfer to a bowl.
Add the remaining 1 Tbsp. oil to the wok and heat. Add the carrots and edamame and stir-fry for 2 minutes. Add the cabbage and stir-fry 2 minutes. Add the collards, honey, and tamari, and stir-fry for 1-2 minutes until the collards are slightly wilted and the carrots are crisp-tender.
Return the onion and chicken to the wok. Reduce the heat to medium; cook for 2 minutes until the chicken is heated and cooked through. Add the bean sprouts and stir-fry for 30 seconds. Serve hot.
Notes:
The original recipe called for collards or kale; I happened to have kohlrabi so I used those leaves and it was good. It would be fine without, too, if you don't want to bother; or you could use Savoy cabbage in lieu of both the green cabbage and the collards.
To make it vegan vegetarian, just omit the chicken and be sure to include the edamame and bean sprouts. Could also add some tofu, if desired.