What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 chinese pork and cabbage recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Chinese Pork And Cabbage Recipe
Pork and Cabbage Stir Fry
Chinese Shredded Cabbage Stir-Fry
Asian Pork Cabbage Stir-Fry
Shanghai Stir-Fried Pork with Cabbage
Chinese Cabbage Stir Fry with Pork
Hoisin Pork with Napa Cabbage
Easy Cabbage Stir-fry
Ginger Pork & Cabbage Stir-Fry
Pork and Cabbage in Oyster Sauce
Oriental Pork & Chinese Cabbage
Sticky pork, Chinese cabbage and cashew stir-fry
Sweet and Sour Cabbage Stir Fry with Pork
Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles
Spicy Stir-Fried Pork With Cabbage
Asian Pork and Cabbage Salad
Pork and Cabbage Stirfry
Asian Cabbage Rolls with Spicy Pork Recipe | Cook the Book
Pressure Cooker Asian Pork Cabbage Bowl
Chinese five-spice pork stir-fry with cabbage and red peppers
Spicy Szechuan Cabbage Stir Fry
What can you do with Chinese cabbage?
Chinese cabbage can be steamed, boiled, quickly stir-fried, or eaten raw. Cooked leaves and stalks add flavor to soups, stews, pasta dishes, and stir-fries. Use succulent central ribs raw: slice or coarsely shred for salads or slaws, or cut into strips for raw-vegetable platters.
How do you chop cabbage for stir fry?
What is Shanghai cabbage?
Shanghai Bok Choy is a special Baby Bok Choy variety with smooth spoon-shaped leaves and pale green stalks. Like regular Bok Choy, it’s entirely edible and excellent in stir-frys, braised, roasted or grilled. It has a mild, sweet cabbage-like flavor.
What is Taiwanese cabbage?
Taiwanese Flat cabbage is highly regarded for its sweet taste and crunchy texture in Asia and is commonly cultivated on local farms for fresh market use. The crisp greens are utilized in a wide variety of both raw and cooked applications and are easily distinguished in the market by its flat or oblate shape.
What is the difference between bok choy and Chinese cabbage?
Overall, bok choy tends to be more flavorful than napa cabbage. The alternative Chinese cabbage has a more discernible flavor that can at times be bitter. So, the next time you try to decide between the two, know that bok choy can add a bitterness to your dish. Napa cabbage, however, can add a nice crispness.
How long does Chinese cabbage last in fridge?
A whole head of Napa cabbage will keep for a week or longer when stored unwashed in the fridge and sealed in plastic.
How do you cut Chinese cabbage?
What meat goes with cabbage?
Cabbage is a nutritious vegetable that has many applications and goes well with everything from pork and beef to lamb, chicken, and other poultry.
Do you need to wash cabbage?
Cabbage. The outer layer isn’t going to be eaten so why wash it? There’s good reason: Worms or other insects could be inside the cabbage, so to be safe, remove the thick outer leaves, cut the cabbage into wedges, and rinse them in a colander under running water.
What is the difference between baby bok choy and Shanghai bok choy?
Baby Bok Choy has white stalks and dark green, crinkly leaves with a more mineral taste. Shanghai Bok Choy has wide, jade-colored stalks shaped like soupspoons and light green smooth leaves with a more mild, celery-like flavor. Both can be used interchangeably.
What is the difference between white and green bok choy?
Here’s what you need to know when you go shopping. Regular bok choy has white stalks and dark green leaves with a crinkly texture, while Shanghai bok choy boasts wide, jade-colored stalks shaped like soupspoons.
What is Taiwan bok choy?
Taiwan Bok choy, botanically classified as Brassica rapa var. chinensis, is a slender, non-heading cabbage that is a member of the Brassicaceae or mustard family. Considered to be one of the rarer bok choy varieties, Taiwan Bok choy is a fast-maturing green, typically harvested 3-4 weeks after sowing.