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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Cabbage’

4

Oct

2010

Hot and Sour Cabbage

My mom thankfully flew in to help out the other week while my husband was traveling for work. I won’t even tell you about the hundreds of yummy wontons and potstickers she made for us because you might get jealous. While in town, she also whipped up another tasty stir-fry side dish. I could not get over how incredibly easy it is to make. Her super simple Hot and Sour Cabbage has some kick and goes well with any kind of meat or seafood main course.

hot-and-sour-cabbage

1 pound head cabbage (about half of the small to medium size cabbage)
4 dried red hot chili peppers
1 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons white vinegar

Preparation:
Wash and trim outside of the cabbage. Cord the cabbage and cut the cabbage into 1 inch chunks.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium high heat. Break each of the dried chili peppers in half and add to wok. Brown the peppers for about 2 minutes until the oil begins to smoke and the peppers turn dark. Add the cabbage to wok. Stir-fry for about 2 minutes then add soy sauce and white vinegar. Stir constantly for about 4 minutes and cook the cabbage until it becomes tender yet still crunchy. Serve hot or warm.

Makes 4 servings
Preparation time: 5 minutes
Cooking time: 8 minutes


3

Feb

2009

Chinese Meatballs With Napa Cabbage

Pork meatballs are a popular dish from Southern China. In most Chinese restaurants, the meatballs are cooked in a traditional Chinese clay pot. At home, the same delicious dish can be prepared without the clay pot. The meatballs are best served with it’s own sauce over boiled rice.

1 pound lean ground pork
1 medium sized Napa cabbage (2 pounds)
3 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
2 teaspoons pure sesame oil
1 teaspoon sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water

Seasoning for the meatballs:
1 teaspoon finely grated fresh ginger root
1 scallion, including the green top
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar

Preparation:
Peel and finely grate the ginger root. Wash and trim the green onion, finely chop. In a bowl, combine the ground pork with the seasoning ingredients. Mix together thoroughly and set aside. Wash and trim the ends of cabbage. Cut the cabbage lengthwise in half then into quarters. Cut crosswise into 1-½ inch pieces. Dissolve cornstarch into water in a small bowl and set aside. Roll approximately 4 tablespoons of the seasoned ground pork into 2 inch round meatballs. Makes 8 meatballs.

To Cook:
Preheat oven to 400 degrees. Arrange the meatballs on a cookie sheet and bake for 15 minutes. In a large pot, add the cabbage, soy sauce, wine, sesame oil and sugar. Cover and cook the cabbage over medium high heat for 5 minutes. Reduce heat to medium low and continue to cook for 5 more minutes. Add the baked meatballs into the pot and toss with cabbage. Turn heat up to medium, cover the pot and cook for another 5 minutes. Push meatballs and cabbage toward the sides of the pot. Add dissolved cornstarch to the liquid in center of the pot. Stir for a few seconds, until the sauce has slightly thickened. Mix well with the cabbage and meatballs.

Makes 4 servings
Preparation time: 25 minutes
Baking time: 15 minutes
Cooking time: 16 minutes

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