Stir Fried Chinese Cabbage with Water Chestnuts Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexAverageServings6
Ingredients
| Brown bean sauce - 1 tablespoon | ||
| Soy sauce | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Water | 1 Tablespoon | |
| Small onion | 1 | |
| Oil | 2 Tablespoon | |
| Mushrooms | 8 Ounce | |
| Chinese cabbage - 1 pound, also called won bok, celery cabbage, Napa cabbage | ||
| Water chestnuts - 1 5-ounce can, drained | ||
| Mung bean sprouts | 6 Ounce | |
| Fresh coriander leaves - as desired, for garnish | ||
Directions
GETTING READY
1) Attach a slicing disc to the work bowl of a food processor and slice onion in it after cutting it to fit feed tube and keep them aside.
2) Slice mushrooms with firm pressure after stacking them sideways to fit feed tube.
3) Slice cabbage after cutting it into lengths to fit feed tube vertically.
4) Finally add water chestnuts to feed tube and slice them.
MAKING
5) Take a measuring cup and mix together brown bean sauce, soy sauce, cornstarch and water in it and then keep aside.
6) In a large skillet, over medium-high heat, heat 2 tablespoons of oil and sauté sliced onions in it for 1 minute.
7) Mix in mushrooms and sauté them for 2-3 minutes until soft.
8) Mix in cabbage, water chestnuts and sprouts, tossing to mix.
9) Cook the vegetables, covered over medium-low heat for 3-4 minutes until cabbage is crisp.
10) Pour in the brown bean sauce mixture after giving it a quick stir.
11) Stir and cook the mixture until sauce thickens.
SERVING
12) Garnish with fresh coriander and serve at once.
1) Attach a slicing disc to the work bowl of a food processor and slice onion in it after cutting it to fit feed tube and keep them aside.
2) Slice mushrooms with firm pressure after stacking them sideways to fit feed tube.
3) Slice cabbage after cutting it into lengths to fit feed tube vertically.
4) Finally add water chestnuts to feed tube and slice them.
MAKING
5) Take a measuring cup and mix together brown bean sauce, soy sauce, cornstarch and water in it and then keep aside.
6) In a large skillet, over medium-high heat, heat 2 tablespoons of oil and sauté sliced onions in it for 1 minute.
7) Mix in mushrooms and sauté them for 2-3 minutes until soft.
8) Mix in cabbage, water chestnuts and sprouts, tossing to mix.
9) Cook the vegetables, covered over medium-low heat for 3-4 minutes until cabbage is crisp.
10) Pour in the brown bean sauce mixture after giving it a quick stir.
11) Stir and cook the mixture until sauce thickens.
SERVING
12) Garnish with fresh coriander and serve at once.
Chef
