Spicy Napa Cabbage Slaw with Cilantro Dressing
CATEGORY: chinese cabbage
Ingredients
1/4 cup rice vinegar (not seasoned)
2 teaspoons sugar
1 teaspoon grated peeled ginger
2 tablespoons vegetable oil
1 fresh serrano chile, finely chopped, with seeds
1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced
1/2 cup coarsely chopped cilantro
Directions
Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes. photo
Yields: 4 servings
Chinese Cabbage (Napa Cabbage)
CATEGORY: chinese cabbage
While there are hundreds of varieties of cabbage used in Chinese/Asian cooking (bok choy, pak choi and joi choi are also types of cabbage) the cabbage commonly known as Chinese cabbage is the large cabbage with the pale green leaves that is often placed next to the bok choy in the supermarket. You may also find it called by its Chinese name, sui choy or Napa Cabbage.
Napa cabbage has a mild, sweet flavor that pairs nicely with more strong flavored foods. You′ll find Napa Cabbage adding texture and flavor to stir-fried noodles, dumplings, soups and hot pot broth. It can be steamed, stir-fried, sauteed - the only thing to watch out for is not to overcook it. An eastern Chinese specialty, creamed cabbage, consists of leaves of shredded cabbage that are braised in a rich mixture of milk, chicken stock, rice wine and seasonings. But Chinese cabbage doesn′t need such extensive preparation to coax out its natural flavor - try stir-fryng with a bit of ginger, salt, pepper and chicken broth for a simple side dish. photo
There are 9 calories in 1 cup, NFS of Chinese Cabbage. Calorie breakdown: 11% fat, 53% carbs, 36% protein.
Serving Size Calories
1 leaf........................2
1 oz, raw, yields........3
1 cup pak-choi..........9
1 cup, NFS................9
1 cup pa-tsai............10
100 g.......................13
1 head......................109
Beef and Chinese Cabbage Stir-Fry
CATEGORY: chinese cabbage
Ingredients
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
2 teaspoons oyster sauce
1 tablespoon cornstarch
1 pound flank steak
3 tablespoons vegetable oil, divided
3 garlic cloves, smashed
1 (1-inch) piece peeled ginger, cut into 1/4-inch-thick slices
1 pound Napa cabbage, leaves and stems separated if desired, then cut into 1 1/2-inch pieces
Garnish: chopped scallion
Directions
Stir together soy sauce, vinegar, oyster sauce, and cornstarch.
Pat steak dry, then halve lengthwise and cut crosswise into 1/4-inch-thick slices. Toss with 1/2 teaspoon salt and 1 teaspoon pepper.
Heat wok over high heat until a drop of water evaporates immediately. Add 2 tablespoons vegetable oil, swirling to coat, then stir-fry garlic and ginger until golden and fragrant, about 30 seconds. Add beef, quickly spreading pieces in 1 layer on bottom and sides of wok.
Cook, undisturbed, 2 minutes, then stir-fry until meat is just browned but still pink in center, about 1 minute. Transfer to a bowl.
Wipe wok clean, then swirl in remaining tablespoon oil and stir-fry cabbage stems over high heat until crisp-tender, about 2 minutes. Add cabbage leaves and beef with juices, then stir soy mixture and add. Stir-fry until sauce is simmering and slightly thickened, 1 to 2 minutes. Discard ginger if desired; season with salt.
