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chinese cabbage stir fry

(4 ratings)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

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.

(4 ratings)
yield 4 -6
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For chinese cabbage stir fry

  • 1
    head chinese cabbage or small green cabbage
  • 1/2 lb
    sliced fresh mushrooms
  • 1 c
    grated carrot
  • 1 md
    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

How To Make chinese cabbage stir fry

  • 1
    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.
  • 2
    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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