Chinese Cabbage Stir-Fry

Before I started my meal, I like to read through the recipe, gather my ingredients and enjoy a glass (or two) of wine. I like cooking from recipes because I like food too much to screw around with my own creations, unless I know what I am doing.  I don’t need a recipe for a lot of items, but with Asian-style food, I will try a recipe. I found the Chinese Cabbage Stir-Fry in the January 2010 Martha Stewart Living.  

Right now, it is the only magazine that I subscribe to and receive in Bulgaria. I plan to add to my periodical subscriptions as soon as I can. I have already researched the cost for international subscriptions.  By the way my birthday is coming soon February 2nd wink;) wink;)!

Cooks Illustrated $36.95

Since the recipe will not be listed on the website, I will share it here, so no one has to miss out on this easy and tasty weeknight dinner. The recipe calls for ground pork and I grind all my own meat, so you can omit this step, if you happen to live in a country where you can trust the quality of ground meat!

Chinese Cabbage Stir Fry
It says it serves 8, but I think it will serve a family of 4 with a healthy portion. Both my daughters enjoyed this meal, but I reduced the spicy ingredients by half, the amount below was according to the magazine.
4 ounces (114 gm) rice noodles, cook according to the package instructions.
3 tablespoons (45ml) vegetable oil
1 1/2 pounds (680gm) Chinese cabbage, shredded
8 ounces (228gm) ground pork
3 garlic cloves
1 tablespoon (15ml) minced ginger
4 scallions (1/2 reserved for garnish)
2 tablespoons (30ml) Asian fish sauce
2 teaspoons (10ml) Asian chili sauce
1 – 2 tablespoons (15 – 30ml) soy sauce
1/4 chopped cilantro (optional)
2 lime halves

1.  Cook the rice noodles according to the package directions, rinse with cold water and drain well.

2. Heat half of the oil in a wok or dutch oven over high heat. Add half of the cabbage.  Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 – 2 minutes.  Remove and put in a glass bowl.  Let the wok or dutch oven get hot again. Repeat with the remaining cabbage and add to the glass bowl.
3. Reduce heat to medium-high. Add the remaining tablespoon of oil, the garlic, ginger, half the scallions and pork.  
Cook, stirring constantly till the pork browns about 1 – 3 minutes. Stir in fish and chili sauces.  Toss in rice noodles and seared cabbage.  Add soy sauce to taste.  Remove from heat, and add remaining scallions and cilantro.  Squeeze limes over noodles.  If you have the patience, garnish with cilantro and serve with lime wedges immediately!
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Author: caseyangelova

Eating, Gardening & Living in Bulgaria

8 thoughts on “Chinese Cabbage Stir-Fry”

  1. This looks like a pared down version of those noodle dishes found in Singapore and Malaysia.

    Try making this dish again with chicken stock (about a cup) to step up the flavors and let the noodles absorb it. Just a suggestion 🙂


  2. Kitchen Masochist – I always make my stock from scratch, but I love the idea of a Chinese chicken stock. I am going to use this… I am really in the mood for wonton soup.

    Red Kathy – Thanks for stopping by! I hope your family enjoys it. I love when I cook something that my children eat effortlessly, I think it make my meal actually taste better.


  3. I find it interesting how you have adapted to making your own ingredients…. due to dubious or unavailable food stuffs. I think that speaks on a few levels. Your site is fun. Thank you. Lee Ann.


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