Bok choy and napa remain the most commonly known Chinese cabbages available to Americans. With a mild flavor and pleasing texture, both adapt easily to any recipe calling for green cabbage. Bear in mind that cooking bok choy and napa the Chinese way means stir-frying or steaming. Read the steps below to learn prepare both cabbages in a variety of ways.
Instructions
1. Separate stalks from leaves of bok choy. Add each separately to a sizzling wok, along with peanut oil, salt and minced fresh ginger. Stir-fry leaves for 30 seconds and stalks for two minutes.
2. Heat a large non-stick skillet. Add olive oil and finely chopped scallions. Mix in shredded napa, adding salt and minced chili pepper. Cover and cook over low heat for 5 minutes.
3. Melt butter in a large casserole. Add bok choy leaves, cut into large ribbons, salt, black pepper and two tablespoons of chicken broth. Cover and cook over low heat for one hour.
4. Slice napa cabbage finely. Brown ground pork, scallions, finely chopped red pepper and grated ginger in peanut oil. Add cabbage, rice wine and salt. Cover and simmer 15 minutes.
5. Prepare a mixture of cooked white rice, chopped cilantro, finely chopped white onions, sesame oil, crushed garlic and red pepper flakes. Blanch boy choy leaves for 30 seconds. Stuff each leaf with some of the rice mixture and bake in a buttered casserole for 20 minutes at 350 degrees.
6. Stir-fry sliced yellow onions, red and green peppers and blanched broccoli for two minutes. Add shredded napa cabbage, ****ake mushrooms and garlic. Stir fry three minutes, adding soy sauce, hoisin sauce and mirin.
Tags: finely chopped, choy leaves, choy napa, cook over, cook over heat, Cover cook, Cover cook over