Thursday, 7 April 2022

How to make Stir Fried Chinese Napa Cabbage

You may not like vegetables but Napa cabbage makes it difficult to avoid them. This beautiful cabbage and glossy look have a sweet and soft taste. That's what makes it as delicious and addictive as Korean kimchi.


What is Napa Cabbage?

Napa cabbage, also known as Chinese cabbage or celery, is a rectangular-shaped vegetable with thick white ribs and light green leaves. It is milder and sweeter in taste than plain green cabbage. The outer green leaves are a little tricky and use meat, chicken or oysters. The inner leaves are used as a pale filling or used in broth. These leaves quickly absorb the flavor of the broth, making them a delicious addition to hot pots or soups. In Korea, 90 per cent of Chinese cabbage is used to make kimchi, a fermented dish, which has become common all over the world.

Brassica rapa Pekinensis may have originated in Beijing, China, as a natural hybrid between turnips and Choi Bock. Although widely used in Asia, it extended to Europe, the Americas and Australia.


Napa cabbage is a very low-calorie vegetable. One cup of cooked Napa (109 grams) is only 13 calories, with 2.4 grams of carbohydrates, according to the U.S. Department of Agriculture's Food Data Central. It is rich in vitamin K and vitamin C. It also contains manganese, calcium, fol ate and magnesium.

How do you buy, cut and cook Napa cabbage?

Here are some tips to help you shop and prepare Napa cabbage.

Buy and store When buying Napa cabbage, select one with bright white ribs and solid green leaves. You should also feel heavy. It is best to use Chinese leaves in the first two or three days to enjoy their fragility. However, they can stay in the fridge longer if you cover them with a glued lid. If black spots appear on cabbage, you don't necessarily have to get rid of them. [4] Mostly, there are black spots on the outer leaves and you can get rid of them. Use internal papers after thorough verification.

How to cut Napa cabbage?

  • Let's take a look at the three-step way to clean and cut Napa.
  • Cut the hard bottom of the cabbage.
  • You can either cut them in half lengthwise or you can peel the cabbage leaves.
  • Slice to pieces, thick or thin you need. Wash well in the refinery. Now ready to cook!

How to cook Napa cabbage?

If you're wondering what to do with Napa cabbage, here are some easier ways to use it.

  • For soup: You can add chopped Napa leaves to any soup of your choice, including chicken, beef or Chinese tofu soup. Try adding it to simple misdo soup – it's a comfortable, soul-filled option for a week's dinner.
  • Kimichi: This is a popular Korean fermented dish and can be quite addictive. Here's kimchi's easy-to-make recipe, along with information about its nutritional benefits.
  • Fried stirring: Grated cabbage tastes delicious in such a recipe - stir with avocado and eggs. Add the white parts early in the volatility because they need more cooking time than the green parts.
  • Stuffed: You can wipe the whole Napa leaves in salted hot water to allow them to wilt. These leaves are the perfect low-crab casing for spiced rice, beans, chicken, or grated dazzling vegetables.
  • Slough or Salads: You can replace Napa with plain cabbage for a delicious sloe. While the chopped Napa leaves a great taste in an Asian-style salad, you can use it in simple green salads as well.
  • Spring or dim roll filling: You can make a delicious filling with chopped ginger, Napa leaves, mushrooms, carrots made with scallions and spring onions. Add minced pork, chicken or tofu as you prefer. Cook until soft and use as a spring coil filling or dim sums.

Chinese cabbage substitutes

If you can't get a crisp Napa source or want an alternative, you can use choy bok or green cabbage. They have a similarly fragile texture. Napa has a mild flavor, with choy bok coming in second, and cabbage has the strongest flavor for leaf life. In terms of cooking time, Napa cooks much faster than choy bok or cabbage. Cabbage will be longer to cook.