Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you use chinese cabbage in a stir fry?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you use chinese cabbage in a stir fry?),it will help you,my kids.
Do I add it right near the end or does it need to cook for a while? And are suey choy, napa cabbage, and chinese cabbage all the same thing?
Answer:
Wash, chop into long strips, and add to your stir-fry the last 30 seconds or so.
Each of those are slightly different variations of the same basic vegetable. Bok choy is my fav. I use it all the time in my stir-fry. It dependes on when I add it to my dishes though. If I am cooking something that takes a long time, I will split them up, and add the bok choy about half way through. It doesn't require as much time to cook as say carrots, or onoins. I like to cut it, like you would celery, except a bit larger pieces. Make sure you wash it real good, as it grows much like celery, and gets dirt it it a lot.
Enjoy.
Nappa cabbage is celery cabbage orTientsin cabbage (please see http://www.nre.vic.gov.au/trade/asiaveg/... whereas chinese cabbage is known as bok choy (in the USA).
Normally, any chinese cabbage should be washed and cut into bite pieces if they are too big. The stalks have to be crushed with the blade of the knife. Then, blanch then in boiling water for a minute, remove and place them in cold (if possible place some ice cubes) water. Drain them in a sieve before stir-frying them.
Chinese cabbage (Brassica rapa, chinensis group; Chinese: 白菜; pinyin: báicài; Cantonese bak choi) is a Chinese leaf vegetable related to the Western cabbage.The Pekinensis group is the more common of the two, especially outside Asia; names such as da baicai (lit. "large white vegetable"); petsay/pechay (Tagalog); Chinese white cabbage; nappa, or napa, cabbage; and hakusai (Japanese) usually refer to members of this group.
When used in English, the name bok choy typically refers to Chinensis. Smaller in size, the Mandarin term xiao baicai ("small white vegetable") as well as the descriptive English names Chinese chard, Chinese mustard, celery mustard and spoon cabbage are also employed.
In a stir fry, cut off the stalks and slice. Cook the stalks for a couple of minutes before adding the leaves for 2 minutes.
Use it in stir fries, chopped in salads or add to a soup for the last few minutes of cooking.
Cabbage Stir Fry...
Ingredietns:
3 1/2 Oz (100g) Pork
2/3 lb (300g) Cabbage
1/2 can Bamboo shoots (cut into strips)
1/2 stick Carrots
4 medium Shiitake mushroom (or any kind of mushroom)
1/2 medium Cucumber
2 Oz (60g) Snow peas
1 tsp Soy sauce
1 tsp Sake
1 Oz Dried shrimp
1 tsp Sugar
1 tsp Salt
2-3 tbsps Sake
3 tbsps Cooking oil
Preparation:
1. Cut cabbage into 2 inch pieces. Slice carrots into 2 inch length. Soak dried mushroom in water for 30 minutes. Drain water and remove starks from mushroom. Then cut mushroom in halves. Cut cucumber into thin slices. Remove string off snow peas.
2. Sprinkle sake and soy sauce on thinly slice pork pieces. Soak dried shrimp in warm water for 10-20 minutes until soften. Drain water.
3. Heat 3 tbsps of cooking oil in a wok and stir fry carrot, snow peas, bamboo shoots, shiitake mushroom, pork, and shrimp. Last add cabbage and mix well. Then add sake.
4. Add cucumber, and then sugar, and salt for taste. Serve
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you use chinese cabbage in a stir fry?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you use chinese cabbage in a stir fry?),it will help you,my kids.
Do I add it right near the end or does it need to cook for a while? And are suey choy, napa cabbage, and chinese cabbage all the same thing?
Answer:
Wash, chop into long strips, and add to your stir-fry the last 30 seconds or so.
Each of those are slightly different variations of the same basic vegetable. Bok choy is my fav. I use it all the time in my stir-fry. It dependes on when I add it to my dishes though. If I am cooking something that takes a long time, I will split them up, and add the bok choy about half way through. It doesn't require as much time to cook as say carrots, or onoins. I like to cut it, like you would celery, except a bit larger pieces. Make sure you wash it real good, as it grows much like celery, and gets dirt it it a lot.
Enjoy.
Nappa cabbage is celery cabbage orTientsin cabbage (please see http://www.nre.vic.gov.au/trade/asiaveg/... whereas chinese cabbage is known as bok choy (in the USA).
Normally, any chinese cabbage should be washed and cut into bite pieces if they are too big. The stalks have to be crushed with the blade of the knife. Then, blanch then in boiling water for a minute, remove and place them in cold (if possible place some ice cubes) water. Drain them in a sieve before stir-frying them.
Chinese cabbage (Brassica rapa, chinensis group; Chinese: 白菜; pinyin: báicài; Cantonese bak choi) is a Chinese leaf vegetable related to the Western cabbage.The Pekinensis group is the more common of the two, especially outside Asia; names such as da baicai (lit. "large white vegetable"); petsay/pechay (Tagalog); Chinese white cabbage; nappa, or napa, cabbage; and hakusai (Japanese) usually refer to members of this group.
When used in English, the name bok choy typically refers to Chinensis. Smaller in size, the Mandarin term xiao baicai ("small white vegetable") as well as the descriptive English names Chinese chard, Chinese mustard, celery mustard and spoon cabbage are also employed.
In a stir fry, cut off the stalks and slice. Cook the stalks for a couple of minutes before adding the leaves for 2 minutes.
Use it in stir fries, chopped in salads or add to a soup for the last few minutes of cooking.
Cabbage Stir Fry...
Ingredietns:
3 1/2 Oz (100g) Pork
2/3 lb (300g) Cabbage
1/2 can Bamboo shoots (cut into strips)
1/2 stick Carrots
4 medium Shiitake mushroom (or any kind of mushroom)
1/2 medium Cucumber
2 Oz (60g) Snow peas
1 tsp Soy sauce
1 tsp Sake
1 Oz Dried shrimp
1 tsp Sugar
1 tsp Salt
2-3 tbsps Sake
3 tbsps Cooking oil
Preparation:
1. Cut cabbage into 2 inch pieces. Slice carrots into 2 inch length. Soak dried mushroom in water for 30 minutes. Drain water and remove starks from mushroom. Then cut mushroom in halves. Cut cucumber into thin slices. Remove string off snow peas.
2. Sprinkle sake and soy sauce on thinly slice pork pieces. Soak dried shrimp in warm water for 10-20 minutes until soften. Drain water.
3. Heat 3 tbsps of cooking oil in a wok and stir fry carrot, snow peas, bamboo shoots, shiitake mushroom, pork, and shrimp. Last add cabbage and mix well. Then add sake.
4. Add cucumber, and then sugar, and salt for taste. Serve
correctness,It's Non-profit and only for informational purposes.
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