Simmered Cabbage With Beef Shan Style Recipes

SIMMERED CABBAGE WITH BEEF, SHAN STYLE

Steps:

• Heat a wok or Dutch oven over medium heat. Add peanut oil to pan, and swirl to coat. Add shallots, salt, turmeric, and red pepper; cook for 3 minutes or until shallots are tender, stirring frequently. Add beef; cook for 2 minutes or until the beef begins to brown. Add cabbage and tomato; toss well to combine. Reduce heat to medium-low; cover and cook for 10 minutes or until cabbage wilts. Stir in peanuts; cover and cook 10 minutes or until cabbage is tender.

SIMMERED CABBAGE, CELERY, ONIONS, CARROTS IN BROTH/BASE

Steps:

• Note: You may use chicken bouillon cubes or vegetable broth or liquid chicken broth in place of chicken base and water.
• In large deep frying pan, pile the vegetables, dried onion and lemon pepper.
• Put the chicken base in water and microwave to dissolve or but all on top of veggies.
• Add olive oil on top and salt if desired. Put a lid on the pan and simmer on low heat. Mix with a spatula a few times. Cook for 15 minutes.
• Serve as a side dish.
• Options:.
• •Add 3 cups cooked rice or noodles and mix. Add margarine before adding.
• •Add 2 cups couscous and mix.
• •Add more chicken broth and add 2 tbsps cornstarch in 1/2 cup cold water and thicken and serve over hard Chinese noodles or mashed potatoes.
• •Add 3-4 cups cooked ham chunks or leftover ham.
• •Add canned corned beef cubes or leftover corned beef.
• •Add cooked turkey or chicken.
• •Add cooked shrimp or crab meat with the addition of 1/2 tsp dry mustard mixed.
• •Add cashew nuts and sliced pimentos before serving.
• •Dissolve 2 tbsps flour in 1 cup milk with 1 teaspoons margarine by whisking. Add and heat. Serve white sauce vegetable mixture over toast points.
• •Add 8 oz can of tomato sauce to base; add cooked drained hamburger or sausage (I add a little splenda if making this addition.

SIMMERED CABBAGE

Steps:

• Heat oil and butter in large heavy and wide saucepan or saute pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes.
• Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until cabbage is tender.
• Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).
• Taste and adjust seasoning, serve hot.