Cabbage Recipes – Cabbage With Chinese Sausage Recipe
Serves 4 to 6
4 dried mushrooms
1/2 cup low-sodium chicken broth or soaking liquid from the mushrooms
1 tablespoon hoisin sauce
1 tablespoon brown bean sauce
1/4 teaspoon chili paste with garlic, or to taste
2 teaspoons cornstarch
2 tablespoons water
8 Napa cabbage leaves, chopped
3 – 4 Chinese sausages (lop cheong)*
1 green onion
3 tablespoons oil for stir-frying, or as needed
Soften the mushrooms by soaking in hot water for 20 – 30 minutes. Squeeze
out the excess water and cut the mushrooms into thin slices.
Mix the sauce ingredients in a bowl and set aside. In a separate small bowl,
dissolve the cornstarch in the water and set aside. Chop the Chinese cabbage
into bite-sized pieces. Peel and chop the shallot. Cut the lop cheong on the
diagonal into thin slices (about 1/4-inch). Cut the green onions on the
diagonal into 1-inch pieces.
Heat the wok over medium-high to high heat. Add the oil. When the oil is
ready, add the shallot. Cook until softened, then add the sausage and
mushrooms. Stir-fry the sausage until lightly browned (about 2 minutes).
Add the cabbage to the wok. Stir-fry briefly, adding a bit of soy sauce or
salt if desired. Push the sausage and cabbage to the sides of the wok. Add
the sauce in the middle. Give the cornstarch and water mixture a quick stir
and add to the sauce, stirring quickly to thicken. Mix everything together.
Stir in the green onion. Taste and add salt, pepper, or soy sauce if
desired. Simmer for a few more minutes, and serve hot.
*Chinese sausages are smaller than regular sausages; they can be purchased
at Asian markets.
Chinese Recipe – Cantonese Cream Corn Soup
5 cups homemade chicken stock or store bought chicken broth
1-1/4 cups canned creamed corn
1/4 tsp. salt, to taste
1/2 tsp. granulated sugar
Ground black or white pepper, to taste
2 tsp. Chinese rice wine or dry sherry
3/4 cup cooked crab meat, or cooked diced ham
1 TB cornstarch dissolved in 2 TB water
2 egg whites, lightly beaten
1/2 tsp. sesame oil, or to taste
2 green onions, finely chopped, for garnish, optional
Bring the broth or stock to a boil in a saucepan over medium heat. Stir in the creamed corn
and bring back to a boil (about 3 minutes).
Stir in the salt, sugar, white pepper, rice wine or sherry and cooked crab meat.
Cook for about 2 minutes to bring back to a boil again.
Give the cornstarch and water mixture a quick re-stir, and then pour into the boiling soup,
stirring to thicken. When the soup has thickened, remove the saucepan from the heat.
Pour the egg whites into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds.
Add the sesame oil and the green onions garnish if using.
1 pound flank steak – sliced against the grain into very thin slices
2 tablespoons soy sauce
1 tablespoon dry sherry
1 (10 oz) package frozen broccoli, defrosted
1 clove minced garlic
1 slice finely minced ginger root
2 tablespoons peanut oil
1 dash salt to taste
Combine soy sauce and sherry, and pour this mixture over steak. Marinate the meat for 15 minutes.
Slice broccoli at a diagonal and mince garlic and ginger.
Heat a wok 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger.
Fry over high heat, stirring constantly for about 20 seconds more, then add the beef. Stir-fry, stirring constantly, for about 1 minute.
Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green. Serve hot.
Calories=263. 8; protein=25.71 g; total fat=15.4 g; carbohydrate=4.51 g; dietary fiber=2.22 g; calcium=48.67 mg; sodium=573 mg; potassium=604. 8 mg.
Per Serving (excluding unknown items): 70 Calories; 7g Fat (90.7% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 515mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fat.Print This Page