About This Recipe:
Chinese Napa cabbage is one of my favorite Asian vegetables, and it is in my opinion the star of this dish. This Chinese cabbage bowl is packed with healthy vegetables, protein, and an easy made in pan sauce. You can really use any type of ground meat in this recipe- this time I used ground chicken, but I’ve also made this with ground turkey or pork. I love eating this with steamed jasmine rice, so that the delicious sauce gets absorbed into the rice. Leftovers are just as good so make the entire batch!
Enjoy!
Ingredients (4-6 servings)
-1 lb ground chicken
-1 medium head of Chinese Napa cabbage, cut into bite sized pieces
-1 cup shredded carrots
-1/2 cup chopped scallions
-2 garlic cloves, minced
-2 tbls soy sauce
-1 tbl oyster sauce
-1 tbl chili garlic sauce
-2 tsps sesame oil
-2 tbls vegetable oil
-Black sesame seeds, for garnishing
–Optional side: jasmine rice
Instructions (30 minutes)
1. In a large skillet over medium high heat, add in 1 tbl of vegetable oil and cook the ground chicken until fully cooked (about 7 minutes.) Transfer to a bowl.
2. Add another tbl of vegetable oil to the skillet and increase to high heat. Stir in the chopped scallions and minced garlic, and cook for 1 minute. Add in the cabbage and shredded carrots, and stir fry for 4-5 minutes until softened.
3. Combine the soy sauce, oyster sauce, chili garlic sauce, and sesame oil with the vegetables. Add the cooked chicken back into the pan. Garnish with black sesame seeds and serve over rice.
The Corporate Cookbook 