Fried Chinese cabbage recipes. Fried Chinese cabbage with egg on a wok from Grace Young Hakka style

You will need the following ingredients:

• head of Beijing cabbage - 500-800 g;
• carrots - 1-2 pieces;
• refined sunflower oil- 4-5 tablespoons;
• garlic - 1-2 cloves;
• apple - 1 pc. (optional);
• salt and spices to taste.

Fans of savory tastes can add a little sesame or crushed nuts to the dish.

Reference. When preparing the ingredients, wash and peel the carrots and the apple, and soak the head of cabbage, if you have time, in boiled water. room temperature for 30-40 minutes to get rid of nitrates that can be found in greenhouse vegetables.

When the vegetables are processed, you can proceed directly to cooking.

1. A head of Beijing cabbage must be cut lengthwise, and then thinly sliced ​​across the leaf. The width of the "straw" should be approximately 2-3 mm (?).
2. Grate carrot, apple and garlic. You can also use a vegetable cutter or kitchen shredder with a grooved or patterned surface.
3. Pour sunflower oil into the pan, put it on a slow fire. Wait 1-2 minutes for the pan to heat up and add the chopped vegetables. It is not necessary to cover the dish with a lid during cooking. Otherwise, you risk getting boiled cabbage instead of fried.

   As the juice from the vegetables evaporates, you need to add fire. Stir constantly while frying.

4. Roast cabbage and other vegetables for 7-10 minutes. At the end of cooking, add salt, spices, sesame seeds and nuts.

This recipe for fried Chinese cabbage has a huge number of variations. When using various additives, you can endlessly play with shades of flavors, make cabbage treats more satisfying or original.

with egg

As a side dish or main course, fried Chinese cabbage with an egg. For two servings you will need:

• half a small head of cabbage (about 250-300 g);
• 2 eggs;
• one medium-sized bulb;
• salt and spices to taste;
• frying oil.

Cooking:

1. First you need to fry finely chopped onion.
2. When the onion begins to brown slightly, you can add the shredded cabbage.
3. Fry the vegetables together for another 5 minutes, then pour over them with beaten eggs, salt and pepper.
4. It is necessary to keep the dish on fire until the scrambled eggs thicken.

In Chinese

Chinese fried Chinese cabbage will perfectly harmonize with meat. To prepare it you will need:

• head of cabbage;
• nutmeg and black pepper;
• It is recommended to use butter for frying.

Cooking:

1. We cut the head of cabbage across into strips 5-7 cm wide and boil the chopped leaves for 1-2 minutes in salted boiling water. We take out the cabbage with a slotted spoon.
2. Fry Beijing cabbage over high heat on melted butter no more than a minute.
3. Add pepper and nutmeg.

Attention! This dish needs to be eaten hot.

With mushrooms

A hearty, protein-rich, multi-ingredient dish - fried Chinese cabbage with mushrooms - perfect for a full-fledged family dinner . For its preparation, in addition to the main ingredient, you will need:

• 300 g of champignons (you can take any other mushrooms);
• egg;
• bulb;
• carrot;
• sweet pepper in arbitrary quantities;
• salt and garlic to taste;
• sesame as desired;
• a mixture of peppers and ginger is ideal as a seasoning for this treat.

Cooking:

1. We begin the cooking process with chopping mushrooms with thin transverse plates, onions with half rings, carrots and sweet peppers with straws.
2. Fry vegetables in vegetable oil for 7-10 minutes.
3. We send cabbage cut into small “petals” to them and fry for another 5 minutes, after which we add salt, garlic, ginger, spices and pour the contents of the pan with an egg.
4. Next, fry with constant stirring.
5. When the egg thickens, the dish is ready.

With chicken

According to a similar recipe, you can cook fried Chinese cabbage with chicken. Fillet is the best for this dish.

At the stage of processing the ingredients, it is washed and cut into thin strips. Then chicken must be fried over high heat for 7-10 minutes.

When the meat is reddened, add vegetables to it and continue cooking in the same way as fried Chinese cabbage with mushrooms.

with potatoes

One of the most satisfying and high-calorie variations of fried Chinese cabbage is a dish with potatoes. For a medium head of Beijing cabbage, you will need:

1. Three large potatoes (about 300-350 g). Wash them, peel, cut into slices or straws.
2. First, fry the potatoes over low to medium heat for 7-8 minutes. If desired, you can add a mixture of chopped onions and garlic to it.
3. Then send chopped cabbage, salt and spices to the pan, fry the vegetables for another ten minutes.

   Important! If you want the potatoes and cabbage to be softer and not too fried, you can add a couple of tablespoons of meat or vegetable broth to them during cooking.

With soy sauce

For those who love a crispy crust, the recipe for fried Chinese cabbage with soy sauce will be good. To prepare this dish, you can use not the whole head, but a few cabbage leaves. In addition to them, you will need:

• a glass of flour;
• soy sauce (for batter and for serving);
• salt;
• vegetable oil for frying.

Cooking:

1. Before cooking, heat up a pan with a little oil.
2. While it is on the stove, there is time to beat off or cut off the tough part of the cabbage leaf and prepare a batter of the consistency of thick sour cream:
   • from flour;
   • two tablespoons soy sauce;
   • water.
3. We put the leaves in batter in a pan and fry on both sides until golden brown.

Serve ready meal also available with soy sauce.

A few quick recipes

For those who save time, there are several express recipes for fried Beijing cabbage. If you add a pinch of sugar to the main ingredients, the preparation of the dish will be significantly accelerated.. Vegetables will cook in just a few minutes.

It will take the same amount of time to fry Chinese cabbage with tomatoes. The advantage of this recipe is that the main ingredient can be chopped large pieces, and tomatoes - wide rings. The total frying time for vegetables with browned onions and garlic will be 5-7 minutes.

For a marinade for 1 medium head of cabbage you will need:

• 50-70 ml vegetable oil;
• 2 tsp vinegar;
• 1 tbsp salt;
• 1 tsp Sahara.

Cabbage must be poured with hot marinade for an hour and a half before frying. The vegetable will cook in 3-5 minutes and retain its natural crunch and freshness of taste.

How to serve the dish?

No matter what prescription fried cabbage you stopped, a spectacular serving will be an excellent final touch in the preparation of your culinary masterpiece. Before presenting the dish to guests, it can be sprinkled with sesame seeds or crushed nuts. Also decoration can serve as lettuce leaves, wedges fresh cucumber or other vegetables.

Separately, in a gravy bowl, serve soy sauce with cabbage or sweet sauce Chile. Since the dish belongs to Asian cuisine, instead of traditional Chinese cutlery can be used when serving.

Fried Chinese cabbage can diversify the everyday menu and even decorate festive table. At the same time, the dish remains a very budget option for treats, and its preparation does not require much time and effort. Oriental cuisine recipes plus your imagination will make culinary experiments successful, and food healthy, light and tasty.

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Beijing cabbage, the recipes for which are typical for Asian cuisine, has recently been rapidly gaining momentum in popularity in our open spaces. This is facilitated by excellent taste characteristics and ease of execution of culinary compositions based on it.

Chinese cabbage dishes

Beijing cabbage, the recipes of which are implemented in an elementary way, is one of the main components of salads, appetizers, first and second courses. If you do not know what to cook from Chinese cabbage, first you need to remember the following:

1. Preparing salads from fresh vegetable, you should avoid the use of dairy and fermented milk products(milk, sour cream, cream) to avoid negative consequences for digestion.
2. Dishes of this kind will be more tender if the shredded mass is kneaded a little with your hands.
3. During heat treatment, Chinese cabbage leaves quickly become soft, so they do not need to be stewed and boiled for long.
4. Using the leaves for stuffing, they get rid of white thickenings at the base and kept in boiling water for a couple of minutes.

Simple chinese cabbage salad

The first dish that you should definitely cook and try is a salad with Chinese cabbage and ham. It must be prepared immediately before serving and use, without harvesting for future use. Ham is quite replaceable smoked chicken or sausage. From the specified amount of products in 15 minutes, you can cook 4 servings of snack treats.

Ingredients:

• cabbage forks - 0.5 pcs.;
• ham - 150 g;
• tomatoes and cucumbers - 200 g each;
• bell pepper - 100 g;
• boiled eggs - 2 pcs.;
• mayonnaise, spices.

Cooking

1. All components are crushed into cubes or cubes.
2. Topped with mayonnaise.
3. Stir and serve immediately.

Chinese cabbage rolls - recipe

Beijing cabbage is good, the recipes for which involve stuffing its leaves. If we compare such dishes with traditional cabbage rolls, they are easier, easier and faster to prepare, and they taste more tender and juicy. As a filling, you can take traditionally minced meat with rice or any mix of stewed vegetables. A dish for 4 people will be ready in an hour.

Ingredients:

• cabbage leaves - 8-10 pieces;
• minced meat - 600 g;
• carrots and onions - 150 g each;
• rice - 100 g;
• sour cream and tomato sauce- 150 g each;
• spices.

Cooking

1. Leaves and stuffing are prepared from meat, onion and rice.
2. Make blanks, put them in a bowl.
3. Onion and carrot slices are sautéed, sour cream with tomato is added, a glass of water is poured in, the mixture is flavored to taste and poured into a mold.
4. Bake cabbage rolls from Beijing cabbage in the oven under a lid or foil for 40 minutes.

Korean cabbage kimchi recipe

Pickled Peking cabbage, whose recipes are especially appreciated by lovers of spicy and spicy snacks with a Korean accent, is prepared with the addition of special red pepper flakes, which can be found in specialized (Asian) departments of supermarkets. It is also sold there fish sauce. After a day, you can try a snack.

Ingredients:

• cabbage heads - 2 pcs.;
• garlic - 4 heads;
• carrots and onions - 150 g each;
• green onions - 1 bunch;
• ginger - 40 g;
• water - 600 ml;
• rice flour - 100 g;
• sugar - 100 g;
• pepper flakes - ½ cup;
• salt.

Cooking

1. The leaves are salted, left for 2 hours, washed.
2. Ginger, garlic and onions are crushed, mixed with carrots, feathers, flakes and cooled, sweetened jelly, boiled from water and flour.
3. Spread each sheet with the resulting spicy mixture, stack on top of each other.
4. After a day, you can try kimchi from Beijing cabbage.

Braised Chinese cabbage

When choosing what can be cooked from Beijing cabbage, do not miss the option of stewing a vegetable. End result - tasty dish for garnish, self snacks or a great filling for home baking. tomato paste can be replaced fresh tomatoes, expand the composition of the dish by adding other vegetables or meat. 4 servings of food will be ready in half an hour.

Ingredients:

• cabbage leaves - 400 g;
• carrots and onions - 100 g each;
• oil - 50 g;
• tomato paste - 50 g;
• salt, pepper mixture.

Cooking

1. The leaves are chopped, laid to the sautéed vegetables and simmered until soft.
2. Season the dish with tomato and spices, stew a little more.

Chinese cabbage soup with chicken

In this case, the recipe for making Chinese cabbage involves getting a hot dish that would be appropriate to serve home dinner. To implement the recipe, you will need a pan with a thick bottom. In the original, the dish is prepared from chicken breasts, but you can take any other meat by boiling it until half cooked. Hot for 8 people will be ready in an hour.

Ingredients:

• cabbage leaves - 500 g;
• chicken breasts - 700 g;
• garlic cloves - 2 pcs.;
• green onion feathers - 1 bunch;
• ginger root - 20 g;
• broth - 2 l;
• sesame oil and soy sauce - 2 tbsp. spoons;
• noodles - 150 g;
• red pepper flakes - a pinch;
• jalapeno - 1 pc.;
• rice vinegar - 20 ml;
• salt.

Cooking

1. Garlic, ginger and meat are fried in oil, kept on fire for 5 minutes, flavored with seasonings.
2. They throw cabbage and onion slices, pour in soy sauce, vinegar, broth, boil for 15 minutes.
3. Served with Beijing cabbage soup with boiled separately Chinese noodles by placing it directly on the plate.

Stuffed Chinese cabbage

A wonderful cold appetizer, which is suitable for serving both for breakfast and for lunch or dinner, will delight those who watch their weight. Chinese cabbage stuffed with cheese contains a minimum of calories, but it turns out amazingly tasty and appetizing. 6 servings of the dish are made quickly, in just 30 minutes, but require at least 12 hours of exposure.

Ingredients:

• cabbage forks - 1 pc.;
• garlic - 3-4 teeth;
• curd cheese - 500 g;
• parsley and dill - 20 g each;
• basil - 10 g;
• bell peppers - 2 pcs.

Cooking

1. Peppers are baked in the oven, peeled, cut.
2. Mix sliced ​​\u200b\u200bwith cheese, garlic, herbs.
3. The sheets are turned to the sides, unfolding the forks like a flower, and smeared with filling.
4. The leaves are folded, giving the fork its original appearance, wrapped in cling film and put in the refrigerator overnight.

Fried Chinese cabbage

Fried Chinese cabbage with egg is an excellent nutritious side dish for meat, fish or independent dish for light dinner. 4 servings of food are prepared in just 15 minutes, but it turns out juicy, appetizing and healthy. The basic version described below can be supplemented with other vegetables, seasonings and spices to your taste, and also seasoned with fresh chopped herbs when serving.

Ingredients:

• cabbage forks - 1 pc.;
• eggs - 4 pcs.;
• large onion - 1 pc.;
• oil - 40 g;
• salt, pepper mixture.

Cooking

1. Shredded Beijing is fried with onions in oil for 7 minutes, seasoned to taste.
2. Pour in the egg mash, keep on fire a little more, stirring, and immediately serve it to the table.

Chinese cabbage roll

Recipes for Chinese cabbage can be the most unexpected, as in this case. Chopped vegetable is used as a filling ingredient appetizer roll, made out of thin Armenian lavash. The dish can be supplemented with ham, sausage, shrimp, crab meat or smoked chicken. 4 portions of a delicious snack can be prepared in 20 minutes.

Ingredients:

• cabbage forks - 1 pc.;
• garlic - 3 cloves;
• smoked chicken (fillet) - 300 g;
• processed cheese - 300 g;
• Armenian lavash - 2 pcs.

Cooking

1. The cheese is ground, mayonnaise is mixed with garlic, Peking and chicken are cut.
2. One pita bread is covered with cheese and half vegetable slices.
3. Cover with a second layer, coat it garlic mayonnaise, Lay Out Meat, Cabbage.
4. Lavash is rolled up with Chinese cabbage roll.

I continue to share with you recipes simple and fast food. Today we have a guest from China - fried White cabbage with chili and Sichuan pepper.

A quick fry in a wok makes the cabbage soft without depriving it of a nice crunchy texture. Cabbage turns out juicy, sweetish-salty, with citrus notes in taste, which gives Sichuan pepper. The hot walls of the wok are left for cabbage leaves appetizing traces of frying, filling the dish with a smoky aroma.

This dish will be a great snack for one or two people or act as an appetizer / side dish to the main course. A full meal is unlikely to replace, consider this. Although if served with boiled rice or another side dish, it can turn out to be quite a personal dinner.

Cut the head of cabbage in half and remove the outer leaves.

Cut out the stem.

Now cut the cabbage half into quarters and remove the inside of the leaves (set aside).

Cut at a slight angle into pieces 1-1.5 cm thick.

Repeat the same with the second quarter of the cabbage and the inside.

Heat up 1 tbsp. a spoonful of oil in a wok or large skillet. Add Szechuan pepper (if there is no Szechuan pepper, just skip this step, it will come out a little different, but still tasty) and cook until it turns black.

Remove the peppers with a slotted spoon, leaving the oil in the wok.

Send one or two whole miniature chili peppers to the wok (I used dried ones). If you like it spicier, cut each one into several pieces. Fry for about half a minute.

Add cabbage and cook over high heat, stirring constantly, for 2-3 minutes. The cabbage will soften slightly, but remain crispy.

Now reduce heat to medium and add 1 tbsp. a spoonful of soy sauce. Cook, stirring constantly, for about 1 minute, until the sauce evenly coats all of the cabbage.

Transfer to a platter or serving bowls, garnish with chili and serve.

Continued implementation of Grace Young's recipes.

So,

Wok Fried Chinese Cabbage with Egg by Grace Young Hakka Style

It is important not to overcook the cabbage, it should remain slightly crispy.
Advice- break the egg and pour into a separate container in advance to save time

Ingredients

• 500-800 grams - 1 small head of Beijing cabbage (since it still needs to be peeled and the cabbage base does not go into the dish)

• 2 tablespoons vegetable oil for frying (heat-resistant, peanut, for example, or grape)
• 2 tablespoons chopped garlic (as pictured)

• 3/4 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1 large egg

Cooking

1. Clean and prepare the cabbage for frying (it is important to dry it, because the abundance of water lowers the temperature and the dish may not turn out)

2. Divide the head of cabbage into 4 parts lengthwise and cut into slices about 1 cm wide. The base of the cabbage does not go into the dish

3. Prepare all other ingredients and arrange in the order in which they will be added to the wok

4. Preheat the wok
5. Pour the oil around the walls of the wok
6. Pour the garlic and fry, stirring constantly for 20 seconds, until the garlic begins to turn golden

7. Add cabbage and fry, stirring constantly for 1-2 minutes, until the leaves begin to wilt

8. Cover with a lid for 30 seconds
9. Remove the lid and sprinkle with salt and pepper evenly, fry stirring for another 30 seconds
10. Add an egg to the middle of the cabbage and fry, stirring for another 30 seconds, until the egg is ready and evenly mixed with the entire mass of cabbage

All!

With all my skepticism about any cabbage, except for fresh cabbage or in borscht, this one is very, very tasty! Even unexpectedly. It crunches, and the most interesting thing is that after tasting there is no feeling of garlic in the mouth - I was afraid of that.

Such cuisine in China is considered budgetary, but at the same time - very useful.

Enjoy your meal!

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From Wikipedia
Hakka is a large sub-ethnic group of Chinese ( Han Chinese), predominantly located in the southeast China(Jiangxi, Fujian, Guangdong), Taiwan, Hong Kong , Indonesia, Malaysia and other countries of Southeast Asia. Millions of representatives of this nationality have lived for centuries not only in Asia, but also in Australia, Oceania and North America.

It is believed that the ethnonym "Hakka", which is translated into standard Chinese as "kejia", arose during the Song Dynasty (960-1279) and means "newcomer families" or "guest families". According to many scholars, the word "Hakka" is not a self-name, but was given to this people by the indigenous inhabitants of those territories in which migrating Hakkas were perceived exclusively as newcomers.

Modern Hakka are considered descendants of natives of northern China ( Shandong, Shanxi, Henan ), who moved from the north to the south of the country in the Middle Ages, under the influence of wars and other historical circumstances. The Hakka differ from other representatives of the Chinese ethnic group in their own language dialect ( kejia hua ), customs and traditions, some features of material culture and high social cohesion. In many countries, including Taiwan, Indonesia, and Malaysia, the Hakka have long played a prominent role in big business, public life, and politics. According to some information, in 2000 there were about 32 million Hakkas worldwide. In particular, the number of Hakka people in Taiwan today is about 5 million people, or more than 20% of the island's population.