Stir-fried Chinese cabbage is a quick, crunchy, and tasty side dish. The Chinese cup – КАПУСТА ПЕКИНСКАЯ ВОНГ-БОК (or Beijing cabbage, Wongbok Napa, Chinese chicory, Chinese savoy…) is called Beijing cabbage, as it is one of the most important vegetables in China, Japan, and Asia where it is widely cultivated. Rare to find in Europe and Italy.
HERE how to cultivate the various types of Chinese cabbage. Its flavor is delicate and sweet, reminiscent of cabbage without the unpleasant odor. It can be consumed both raw and cooked. Prolonged cooking spoils its flavor. Rich in vitamins and minerals, it contains a lot of water and therefore has few calories.
It is a vegetable that grows up to 20 inches in height with an elongated head composed of watery, broad, fleshy, long, wrinkled, and tender leaves (reminiscent of romaine lettuce). Its outer color is light green – yellowish, while the inner leaves are white. Another type of Chinese cabbage is Pak choi, a variety with dark green leaves and white stem.
SEASON for Chinese #cabbage – fall and winter.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Healthy
- Seasonality: Fall, Winter
- Energy 51.51 (Kcal)
- Carbohydrates 5.52 (g) of which sugars 1.71 (g)
- Proteins 2.40 (g)
- Fat 2.78 (g) of which saturated 0.41 (g)of which unsaturated 0.26 (g)
- Fibers 1.43 (g)
- Sodium 399.45 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Stir-fried Chinese Cabbage
- 1.1 lbs Chinese cabbage
- as needed salt
- 1 drizzle extra virgin olive oil
- 1 clove garlic
- as needed chili pepper
- 1 tbsp breadcrumbs (for oven gratin)
Tools
- Cutting Board
- Knife smooth sharp blade
- Pan wok type
- Ladle wooden
Stir-fried Chinese Cabbage
First, detach the Chinese cabbage leaves from the head and wash them well. Then cut them into thin strips and place them in a large non-stick pan with a drizzle of extra virgin olive oil, salt, chili pepper, and a clove of garlic, crushed and unpeeled.
Cook the Chinese cabbage for about 15 minutes or until it has softened and all the water formed during cooking has evaporated. Once the stir-fried Chinese cabbage is ready, it can be served as is.
Alternatively, add a tablespoon of breadcrumbs and transfer it to a suitable baking dish to gratinate in the oven for 5 – 7 minutes. Serve the stir-fried Chinese cabbage, warmed or at room temperature.
If necessary, it can be prepared in advance and reheated in a conventional oven or microwave before serving.
Other RECIPES
– RAW in salad: cut into thin strips and dress with salt, lemon or vinegar (apple, wine, balsamic) and extra virgin olive oil. Crunchy and delicious.
– in a pan cooked along with a sauté of onions.
– in SOUPS and STOCKS thinly sliced.
– to prepare rolls with boiled leaves
Tips for BUYING Chinese cabbage
The Chinese cabbage should be compact, fresh, and firm. The leaves should not have any spots.
Tips for STORING Chinese cabbage at home
Keep in the refrigerator in the vegetable compartment, it keeps well for up to two weeks. If consumed raw, it is best to eat it as soon as possible to retain all its flavor and properties.
STORING cooked Chinese cabbage
Allow the cooked Chinese cabbage to cool, place it in an airtight container and store it in the refrigerator for up to 3 days. For longer storage, freeze it, keeping in mind that flavor and texture might change.
