Heat peanut oil in a wok or large frying pan over high heat. Working in batches, stir-fry pork for 1-2 mins, until browned. Set aside.
Add vegetable mix to wok and stir-fry for 1-2 mins, until just tender. Return pork to wok along with chili sauce, soy sauce and cabbage. Stir-fry for 1-2 mins, until cabbage wilts. Serve.
In large skillet or wok, heat oil over medium heat; stir-fry shredded cabbage, onion, carrot, bacon, vinegar, caraway seeds, salt and pepper for 3 minutes.
Cover and cook just until cabbage is wilted, about 10 minutes.
Arrange pierogies on cabbage mixture; cover and steam, turning pierogies once, until cabbage is tender, about 10 minutes.
Serve with sour cream and chives.
Cut chicken breast halves into strips.
Heat oil in frypan. Add chicken strips; stir-fry over moderately high heat, turning pieces constantly, until lightly browned, about 2 or 3 minutes. Add cabbage; stir-fry 2 minutes, until cabbage is tender-crisp. Mix cornstarch and seasonings; add to water and soy sauce, mixing until smooth.
Stir into chicken mixture.
Cook until thickened and pieces are coated, about 1 minute.
Serve over vermicelli, pasta or rice.
.
Add garlic and shrimp; stir fry 2 min or until internal
Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.
ok or heavy based skillet. Stir-fry the pork slices for 4
Cut chicken halves into strips.
Heat oil in skillet; add chicken strips and stir fry over moderately high heat, turning pieces constantly until lightly browned (2 to 3 minutes).
Add cabbage and stir fry about 2 minutes or until cabbage is tender-crisp.
Mix cornstarch and seasonings, add to the 1/2 cup water and soy sauce, mixing until smooth. Stir into chicken mixture. (I added some chicken broth to make more sauce.).
Cook until thickened and pieces are coated, about 1 minute.
eatproof bowl for 5 mins; stir to separate strands. Drain well
Cut chicken breasts into strips.
Heat oil in a frying pan.
Add chicken strips and stir fry over medium-high heat, turning constantly until done.
Add cabbage and saute 2 minutes until cabbage is crisp-tender.
Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
Stir sauce into chicken/cabbage mixture.
Cook until sauce has thickened and chicken is coated, about 1 minute.
Refrigerate leftovers within 2 hours.
Heat a wok or large frying pan over high heat. Add oil and swirl to coat base and sides. Add garlic and beef. Stir-fry for 5 mins, or until browned. Add 1 tbsp hoisin sauce and toss to combine. Add broccoli and cabbage. Stir-fry for 3-4 mins, or until tender. Add choy sum, noodles, oyster sauce, 1/2 tbsp sesame seeds and remaining hoisin sauce. Stir-fry for 3-4 mins, or until vegetables are tender.
Distribute between serving bowls. Serve sprinkled with remaining sesame seeds.
arge skillet on high heat. Stir-fry asparagus and onions for 1
oose outer leaves from the cabbage, then cut it in half
Heat 3 tsp of oil in a skillet or a stir fry pan.
Add cabbage and stir fry cabbage for about 2 minutes or until tender.
Remove cabbage and keep warmed; sprinkle with salt and pepper, to taste.
In the same pan, add 3 tsp of oil and stir fry onions and garlic until tender.
Add the shrimp, water and soy sauce; cook until shrimp turns pink.
Sprinkle with cilantro and red pepper flakes, stir.
Serve shrimp mixture over cabbage.
5 minutes. Remove from heat. Stir cabbage and salt into the pot
Prepare all the veggies for a stir-fry, cut carrots and bell peppers into juilienne strips, about 1/8 inch thick.
Cut cabbage into 1/4 inch slices.
In a wok, fry the onion over high heat with the paprika, garlic, and ginger until browning begins.
Stir in the tomato and stir-fry briefly.
Add carrots and stir fry for 1 minute.
Place the cabbage slices on top of the mixture without stirring.
Cover tightly and continue cooking for one minute only.
Stir in the bell pepper slices.
Serve with rice.
owl with the corn starch. Stir until the meat is coated
br>Add cabbage, carrots, and sesame oil to same pan. Stir-fry for
Cook potatoes in a covered pot in boiling salted water for 3 to 5 minutes.
Drain.
Combine 2 tablespoons water, teriyaki sauce and cornstarch; set aside.
Cook onion and garlic in hot oil for 1 minute.
Add cabbage.
Stir-fry for 2 minutes.
Add potatoes. Stir-fry another 2 minutes.
Add teriyaki mixture and parsley. Cook for 1 minute.
Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
Serve over prepared rice and sprinkle, if desired, with chopped peanuts.
FOR THE STIR-FRY:.
Chop the onion and