"Chinese Cabbage" Stir-Fry

comments (3) October 21st, 2010

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yourownvictorygarden Greg Holdsworth, contributor
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Stir-fry anyone?
Click To Enlarge Photo: Greg Holdsworth (All photos)

3 tbsp peanut oil
2 green onions, chopped
1lb Chinese Cabbage greens, chopped or shredded into 1-2" pieces
1 tbsp soy sauce
1/2 tsp sugar
4 fl oz (1/2 cup) chicken stock
1 tsp corn starch / corn flour

Heat the oil and fry the scallion onions until lightly browned.

Add the greens and stir-fry for 3 minutes. Add the remaining ingredients and stir-fry for 2 minutes.

Serve with meat or rice.


The Story...

This year I included three varieties of Chinese cabbage in my Spring and Fall garden plans. The seeds were purchased from a local oriental market. I have to admit that I questioned the quality of the seeds, as the packets looked "cheap". The description and instructions were actually quite amusing to read, as the copy was littered with typos and obviously written by someone with a limited knowledge of English. Point being that I had to guess a little bit on how to plant and grow them. Not to fret, they all grew very well.

Most Oriental brassica vegetables are called "Chinese Cabbage" in the West. There are many kinds of Chinese Cabbages, grouped by size, shape, heading and non-heading. They all fall into two main species, pekinensis and chinensis. They are both related to the Western cabbage, and are of the same species as the common turnip. Regardless of which kind you try, they are excellent for stir-fry and pickling, are low-calorie, and loaded with vitamin C.

The varieties I grew this year were:

'Wong Bok' (Pekinensis variety)
'Pai Tsai Taiwanese' (Chinensis variety)
'Joi Choi' (Chinensis variety)

If you are into stir-fry or oriental cooking, the many varieties of Chinese Cabbage are a must in your Victory Garden.

More stir-fry veggies you can grow...

posted in: greens, oriental cooking, stir-fry, chinese cabbage

Comments (3)

LottiePrado writes: good for health
Posted: 6:04 am on October 17th
Arthurbrown writes: One of the best
Posted: 5:02 am on February 17th
Romensol writes: I am going to try this recipe..
Posted: 1:19 am on February 16th
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