NORTHERN CHINESE SOUR CABBAGE STEW WITH GLASS NOODLES
This Northern Chinese Sour Cabbage Stew with pork belly and glass noodles, or suāncài dùn fěntiáo (酸菜炖粉条) has become a new favorite in our house. If you're a fan of pickled flavors, you have to try this recipe!
Provided by Judy
Categories Main Course
Time 1h10m
Number Of Ingredients 21
Steps:
- Start by prepping the pork. In a medium thick-bottomed pot, add the water, whole pork belly (or ribs), Shaoxing wine, ginger, scallions, Sichuan peppercorns, star anise, and salt. Cover and bring to a boil. Once boiling, reduce the heat to medium/low, and simmer for 15 minutes.
- If using pork belly, remove it from the pot to let it cool, and save the stock. If substituting pork ribs, don't remove them from the stock. Just turn off the heat and let them continue "cooking" in the hot broth while you prepare the rest of the dish.
- Make the dipping sauce by combining the minced garlic, light soy sauce, sugar, and chili oil (if using) in a small bowl. Set aside.
- Slice the sour cabbage about ¼" (0.6 cm) thick, transfer to a large metal bowl, and fill with fresh water. Agitate the vegetables in the water with your hands a bit, drain, and thoroughly squeeze out any remaining water from the cabbage. This quick rinse will soften the saltiness and sourness of the cabbage. Set aside.
- Once the pork belly is warm to the touch (not hot), slice it into 1/4" (0.6 cm) slices. Set aside.
- In a thick-bottomed, relatively shallow pot (a clay pot, stone pot, or cast iron dutch oven is ideal for retaining heat while eating), heat the vegetable oil, and add the ginger, julienned scallion whites, and the sour cabbage. Stir-fry for 5-7 minutes, until any liquid has evaporated.
- Strain the liquid used to boil the pork into the pot. Stir in the oyster sauce and chicken stock (optional if you like a more broth-like consistency), and then add the sliced pork belly (or ribs). Bring to a simmer, cover, and cook for 15 minutes over medium low heat.
- Add the glass noodles, stir, and cover again. Cook for 2-3 more minutes, or according to the package instructions.
- Finally, stir in the white pepper and salt to taste. Top with the chopped green parts of the scallions, and serve immediately with the dipping sauce for the pork and the steamed rice.
Nutrition Facts : Calories 524 kcal, Carbohydrate 19 g, Protein 10 g, Fat 45 g, SaturatedFat 19 g, Cholesterol 54 mg, Sodium 798 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
HOT AND SOUR CHINESE CABBAGE
Piquant, spicy, tart and sweet, this is like a bit of sweet/sour kimchee, only Chinese style (numbing peppercorns instead of a chili paste), served at room temperature or chilled. Modified recipe 2/11/13 with a much improved result.
Provided by PalatablePastime
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Remove core from cabbage; shred.shred cabbage.
- Place cabbage in a colander in the sink and sprinkle with coarse salt; allow to sit until the cabbage weeps, about 45 minutes, then rinse thoroughly and let drain.
- In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil.
- Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant.
- Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat.
- Stir in toasted sesame oil and then chill until needed.
Nutrition Facts : Calories 177.7, Fat 7.1, SaturatedFat 1.1, Sodium 2330.6, Carbohydrate 29, Fiber 0.8, Sugar 27.1, Protein 0.8
HOT AND SOUR CABBAGE SOUP
Original recipe from "www.VeganYumYum.com" I simplified it a bit to what I had available. This is very tasty with generous servings. It is also really versatile. Add tofu, fresh mushrooms, or other vegetables to your taste.
Provided by yogiclarebear
Categories Clear Soup
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- NOTE: One cup of seasoned rice vinegar is the same as 3/4 cup white rice vinegar plus 1/4 cup sugar plus 2 teaspoons salt. I used this substitution and it was great.
- Spray a large soup pot with some cooking spray, and heat over medium heat. Add onion, and saute until soft.
- Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef's knife. Add tomatoes, cabbage, undrained mushrooms, and broth to the pot and stir well.
- Add the soy sauce, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage is the desired tenderness.
- Grind a lot of fresh black pepper over the top and serve.
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