Cabbage Chinese Napa 6 Ways To Cook ( How To Cook )

              Hello! and welcome back here with us today, this is Ken and Marilou with you on Garden The Easy Way.    

              Today we have some good news for Napa Cabbage lovers. Marilou and I have found 6 more recipes on how to cook Napa cabbage, we have not tried cooking them yet, but we will in the future. We just found them today on the Internet so we wanted to share them with all of our friends that follow us on our Garden The Easy Way blog.  Marilou and I are so happy you are our friends and you follow our blog, we have people tell us time to time they sure like our Garden Blog and that make us feel so good. Thank you all, that is what keep us going. Marilou and I will always do the best that we can and we are planning on keeping our blog going, and we are happy you will be with us!!!. Thank you for being there. OK here is Marilou with the recipes.    

How To Cook Chinese Cabbage  

             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 how to 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 peanuts 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 bok 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.

             Well that's it for today, we hope to talk here again tomorrow on Garden The Easy Way. Until then, this is Ken & Marilou wishing you all Happy Gardening Always.