Napa Cabbage and Wong Bok: Kitchen Basics

Napa cabbage or wong bok is a sweet-tasting hearted-type of Chinese language language cabbage. It is barrel-shaped, with tightly-wrapped leaves and a dense center.

Napa cabbage may also be steamed, boiled, in short stir-fried, or eaten raw.

Napa cabbage has a light, sweet taste and is at ease. It is the most efficient storing of Chinese language language cabbages and may also be saved a variety of weeks refrigerated.

Discover ways to Make a selection Napa Cabbage

• Make a selection Napa cabbage that is compact, corporate, crisp and up to date. There will have to be no brown spots on the ribs.
• Keep away from greens whose leaves are moderately wilted or blow their own horns brown spots.

Discover ways to Store Napa Cabbage

• Napa cabbage may also be stored for weeks and even months if refrigerated in an upright position.

Discover ways to Get in a position Napa Cabbage

• Wash Napa cabbage merely previous than using it.
• Remove the specified number of leaves and trim the ground of every, wash, drain, and use cooked or raw.

Napa Cabbage Serving Guidelines

• Napa cabbage may also be steamed, boiled, in short stir-fried, or eaten raw.
• Cooked leaves and stalks add style to soups, stews, pasta dishes, and stir-fries.
• For stir-fry, salads, or soups, separate the leaves in julienne strips, huge ribbons, or squares.
• Add ribbons to the broth all over the last few minutes of cooking or simmer for a longer time frame in thick, stewy soups. Dice the crisper narrow stalks for a celery-like addition.

Discover ways to Steam Napa Cabbage

1. Add a few inches of water to a pot then insert a steamer basket. The water will have to not touch the bottom of the steamer basket.
2. Ship the water to a simmer over medium-high heat.
3. Add whole or shredded leaves and cover.
4. Steam until at ease, about 4 or 5 minutes.

Discover ways to Boil Napa Cabbage

1. Shred or reduce the highest in halves or quarters.
2. Ship a evenly salted pot of water to a boil.
3. Put cabbage inside the pot and boil for roughly 3 to 5 minutes for shredded leaves, about 10 minutes for halves and quarters.
4. Remove the cabbage with a slotted spoon and dry on a kitchen towel or a paper-towel-lined plate.

Discover ways to Stir-Fry Napa Cabbage

1. Tear or shred leaves.
2. Heat 2 tablespoons of vegetable oil in a wok.
3. Add the leaves and a couple of sliced garlic cloves.
4. Stir-fry until the leaves start to wilt then add 1 / 4 cup or moderately further vegetable stock.
5. Cover and get ready dinner for 3 minutes or until merely at ease.

Discover ways to Sauté Napa Cabbage

• Place a tablespoon of oil in a large skillet and place over medium-high heat.
• Add thinly sliced, shredded, or small whole leaves and season with soy sauce or salt and pepper.
• Cook dinner dinner, stirring steadily, until the leaves are at ease, about 10 minutes.

Additional About Napa Cabbage

• Napa cabbage paperwork a stout head to about 10 inches (25 cm) over the top. The outer leaves curve inward and are dark green to gentle green. The inner leaves and center is yellow to creamy colored.
• Napa cabbage cultivars include ‘Wong Bok’, ‘Nagaoka’, ‘Kasumi’, ‘Minuet, Rubicon’, ‘Tropic Pioneer’, ‘Yellow King’, ‘Spring Delight’, ‘Tropic Queen’, ‘Hwa King’, and ‘Tropic Star’.
• The water content material subject material of the ones Asian cabbages is higher than that of the Eu varieties of cabbage. They are crisper and additional refreshing and as well as a lot much less fibrous. The flavor of Asian cabbages is further subtle and pleasant than Eu head cabbage.

Napa cabbage belongs to the pekinensis subspecies of the Brassica genus.

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