Food and Recipes, Oriental Vegetable Reference and Recipe Guide, Manitoba Agriculture, Food and Rural Initiatives

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August 2006

Oriental Vegetable Reference and Recipe Guide

Napa Cabbage

Appearance:

The Wong Bok variety is often referred to as Napa cabbage. This variety forms compact drum shaped heads, slightly taller than the plants width. Colour is a uniform yellow-white, with broad ribbed leaf stalks and crinkled leaves.

Use and Preparation:

Select heavy, compact heads with crisp leaves, without signs of wilt or disease. Separate and rinse leaves under cold running water, and discard any damaged, wilted or discolored leaves. Napa cabbage has a pleasant mild cabbage flavour, and is good eaten raw in salads and side dishes. It can also be steamed, boiled, sauteed, braised and stir- fried. Napa cabbage can be substituted in a wide range of dishes calling for traditional green cabbage.

Steamed Chinese Cabbage / Napa Cabbage Salad / Peppery Pork / Oriental Vegetable Toss

Steamed Chinese Cabbage
6 dried Oriental mushrooms (soaked)	1 medium head Napa cabbage, coarsely cut into 1 ½ inch (4 cm) pieces
½ cup (125 ml) finely chopped, cooked ham	1 tsp (5 ml) instant chicken bouillon granules
¼ cup (50 ml) boiling water
Soak mushrooms in hot water for 30 minutes, remove and squeeze out excess water. Chop mushrooms, discarding stems. Place cabbage in a heat-proof bowl that is 1 inch (2.5 cm) smaller than steamer rack. Sprinkle mushrooms and ham over cabbage. Dissolve bouillon granules in the boiling water, and pour over cabbage. Over high heat, bring water for steaming to a boil. Place uncovered bowl on steamer rack over boiling water. Place lid on steamer and cook about 25 minutes, stirring gently once or twice. Note: you may need to add additional water to steamer to complete cooking time. Drain cabbage before serving.
Makes: 6-8 servings

Napa Cabbage Salad

Simply substitute Napa cabbage for lettuce in any green salad, or use ½ cabbage and ½ leafy greens. Top with your favourite salad dressing.

Peppery Pork
1 lb (500g) boneless pork	¼ cup (50 ml) soy sauce
1/3 cup (75 ml) cold water	½ tsp (2 ml) pepper or ground hot pepper
2 tsp (10 ml) cornstarch	2 tbsp (30 ml) cooking oil
1 tsp (5 ml) grated fresh ginger root	1 clove garlic, minced
2 cups (500 ml) Napa cabbage chopped	6 green onions, bias cut into 1inch (2.5 cm) lengths
1 - 8 oz/225g can bamboo shoots, drained
Partially freeze pork, then slice into thin even strips. In a small bowl blend soy sauce, water, pepper and cornstarch together, and set aside. Preheat wok or large skillet over high heat and add oil. Stir-fry ginger and garlic for 30 seconds. Add cabbage and stir-fry for 2 minutes. Add green onion and bamboo shoots, stir-fry 1 minute. Remove vegetables, and set aside. Add more oil to wok if necessary, then add half the pork and stir-fry 2 minutes, remove pork from wok and repeat with remaining half. Return meat to wok and stir in soy sauce mixture. Cook until thickened and bubbly, then return vegetables to wok. Continue cooking until heated through. Serve hot.
Makes: 4 servings

Oriental Vegetable Toss
4 dried Chinese mushrooms	½ tsp (2 ml) instant beef bouillon granules
¼ cup (50 ml) boiling water	3 tbsp (45 ml) soy sauce
2 tsp (10 ml) cornstarch	1 tsp (5 ml) sugar
½ tsp (2 ml) grated ginger	Dash black pepper
2 tsp (10 ml) cooking oil	1 cup (250 ml) fresh or frozen pea pods (thawed), cut in half lengthwise
6 green onions, bias cut into 1 inch (2.5 cm) lengths	2 cups (500 ml) chopped Napa cabbage
1 cup (250 ml) fresh bean sprouts, or 1- 8 oz/225g can drained	4 oz/113g cubed fresh Tofu
1 medium tomato, cut into thin wedges
In a small bowl soak mushrooms in hot water for 30 minutes, remove and squeeze to drain well. Chop mushrooms, discarding stems and set aside. Trim pea pods and cut in half lengthwise, set aside. Dissolve bouillon in boiling water. In a small bowl combine soy sauce, cornstarch, sugar, ginger and pepper, then stir in bouillon and set aside. Preheat wok or large skillet over high heat and add oil. Stir-fry pea pods and onion in hot oil 1 minute, then remove from wok. Stir-fry cabbage and bean sprouts for 1 minute. Add mushrooms and stir-fry an additional minute. Add sauce mixture to vegetables, cook until thickened and bubbly. Add green onion and pea pods back to the wok, then add tofu and tomato. Cover and cook 1 minute. Serve hot.
Makes: 4 servings