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| Chinese Leaves in Garlic Honey Sauce, here with Salmon |
Chinese Cabbage (also known as Chinese Leaves) is often used in Asian cuisine but is also popular in California.
The vegetable consists of delicately sweet crisp white stalks topped with crinkly leaves. They grow wrapped tight as a drum.
First cultivated 5 centuries ago in China, Chinese Cabbage is rich in Vitamin C and other minerals. It's mild flavour and double texture was so adored by modern Californians, they produced their own version, Napa cabbage.
UK grown Chinese Cabbage is available in most large supermarkets but the best are said to be found in Chinatowns (where some are imported from Europe). Chinese cabbage costs about £2 a head but there's plenty of it, enough for several meals. It keeps well in cool temperatures.
This recipe, unusually for 67, contains sweetness but is a fine contrast to strong Chinese flavours. Also, when the weather is as cold as it has been, the body needs energy.
Cost: £1.75
Feeds: 4, as a side
Ingredients:
300gm/10oz Chinese leaves, washed, grotty bits removed
Garlic-Honey Sauce
2-3 cloves garlic, grated
1-2 tbsp honey or maple syrup
1 tsp soy sauce
2-3 tsp dry sherry/white wine/grape juice
1tsp toasted sesame oil (opt)
small chilli, de-seeded & membraned, finely sliced or pinch of chilli flakes (opt)
Method:
Equipment: a large pot or pan with tight-fitting lid
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| A head of Chinese Cabbage |
The vegetable consists of delicately sweet crisp white stalks topped with crinkly leaves. They grow wrapped tight as a drum.
 |
| Dense texture |
First cultivated 5 centuries ago in China, Chinese Cabbage is rich in Vitamin C and other minerals. It's mild flavour and double texture was so adored by modern Californians, they produced their own version, Napa cabbage.
UK grown Chinese Cabbage is available in most large supermarkets but the best are said to be found in Chinatowns (where some are imported from Europe). Chinese cabbage costs about £2 a head but there's plenty of it, enough for several meals. It keeps well in cool temperatures.
This recipe, unusually for 67, contains sweetness but is a fine contrast to strong Chinese flavours. Also, when the weather is as cold as it has been, the body needs energy.
Cost: £1.75
Feeds: 4, as a side
Ingredients:
300gm/10oz Chinese leaves, washed, grotty bits removed
Garlic-Honey Sauce
2-3 cloves garlic, grated
1-2 tbsp honey or maple syrup
1 tsp soy sauce
2-3 tsp dry sherry/white wine/grape juice
1tsp toasted sesame oil (opt)
small chilli, de-seeded & membraned, finely sliced or pinch of chilli flakes (opt)
Method:
Equipment: a large pot or pan with tight-fitting lid
- If Chinese leaves are not organic, soak in a 9-1 solution of water and vinegar; drain & rinse
- Mix sauce ingred; set side
- Slice the bottom quarter inch off the Chinese leaves
- Slice the leafy green bits in 2in/4cm strips; drop into cold lightly salted water
- Slice the white stalks in 1/4in/1/2 cm strips
- Heat pan on high; when pan is smoking hot, spray generously with oil; toss in stalks and stir fry for 1-2 mins or until beginning to soften
- Reduce heat a little; drain leafy bits; add with sauce ingredients; cover; leave to cook 1-2 mins, shaking occasionally until leaves are wilted and stalks are cooked but still crunchy
- Serve as one dish of many on the table, or surrounding individual portions of main course
More Chinese Cabbage on NavBar: Recipes II/Salads...
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This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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