Chinese Cabbage Stir Fry

Name: Chinese Cabbage Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-6
Cuisine: Asian
Ingredients: 1 head chinese cabbage or small green cabbage; 1/2 lb sliced fresh mushrooms; 1 c grated carrot; 1 medium onion, thinly sliced; 2 Tbsp sesame-flavored chinese cooking oil; 1/4 c + 2 tbsp. soy sauce or tamari; 1/4 c chicken stock or water; 2 Tbsp water; 2 Tbsp corn starch; 1 Tbsp sugar; 1 tsp fresh or refrigerated minced garlic; black pepper and ground ginger

By Susan Feliciano
@frenchtutor

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.

Rating:

★★★★☆ 3 votes4

Comments:

14 Comments

Serves:

4-6

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1

head chinese cabbage or small green cabbage
1/2 lb

sliced fresh mushrooms
1 c

grated carrot
1 medium

onion, thinly sliced
2 Tbsp

sesame-flavored chinese cooking oil
1/4 c

+ 2 tbsp. soy sauce or tamari
1/4 c

chicken stock or water
2 Tbsp

water
2 Tbsp

corn starch
1 Tbsp

sugar
1 tsp

fresh or refrigerated minced garlic
·

black pepper and ground ginger
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How to Make Chinese Cabbage Stir Fry

Step-by-Step

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.
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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