Chicken or Pork and Cabbage Stir Fry

Okay, if you don't know it yet, I love, love, love Asian food, especially Chinese, and here is a simple and easy cabbage stiry fry that I added a quart bottle of chicken to, along with bean sprouts and topped with crunchy chinese noodles.  Once again I found the base recipe on allrecipes, but I am not sure if I have ever made a recipe without somehow changing, adapting, or adopting something else into it or out of--I guess that is why I enjoy cooking so much, because I can make it however I want!

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 pound shredded cabbage (I used about 1 head)
• 1 tablespoon soy sauce
• 1 tablespoon Chinese cooking wine (Shaoxing wine) (I use apple cider vinegar)
• 1 sliced onion
• 1 quart shredded chicken
• 1 can bean sprouts
• We use brown rice for a base, but you can use white if that is what you eat, or some kind of chinese noodles?
• Top with crunchy noodles

Directions

1. Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more. You may need to increase the liquids, add the onion first, then the cabbage and then the sprouts and chicken to heat through, you can also use a bit of cornstarch and broth to thicken a bit!

Sweet & Spicy Thai Stir Fry & Noodles

About 8 or 9 years ago Mongolian BBQ opened it's doors in SG and we have been big fans ever since.  They recognize us when we come in, even though we live out of state and only get to eat there a few times a year (we think its our children that are so memorable.)  Anyway, this reminded me lots of it and it has been a favorite since I found it.  Sweet Chili Sauce is in the oriental section of the grocery store and has been a love of mine since I was a teenager.  I keep it on hand for dipping egg rolls and sausage-cheese balls, and recipes like this.  I also was looking for recipes to use cabbage in.  I used a bag of frozen stir-fy veggies and half a head of sliced cabbage in place of the veggies in the recipe, I have also used pork and/or chicken, thin sliced.  My kids LOVE the noodles, though I do reserve a little less sauce than it calls for to even out the bit of spice.  Happy Eating!

Original Recipe Yield 6 servings

 

Ingredients

• 12 ounces dry Chinese noodles
• 3 tablespoons soy sauce
• 3/4 cup sweet chili sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 3 tablespoons sesame oil
• 1/2 cup soy sauce
• 1/2 teaspoon garlic powder
• 1 (1 pound) pork loin, cut into 2-inch strips
• 2 tablespoons cooking oil
• 2 onions, cut into bite-size pieces
• 1/8 teaspoon crushed red pepper flakes
• 3 tablespoons sweet chili sauce
• 3 cups chopped napa cabbage
• 3/4 cup sliced celery
• 1 cup sliced carrots
• 3 red bell peppers, chopped
• 2 teaspoons cornstarch
• 1/4 cup cold water

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside
3. Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
4. Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.