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| Chinese Ingredients
- Just Like Blighty |
White Cabbage
or Yeur Choi |
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White cabbage is common in China, and is virtually
identical to that bought in England.
When purchasing, look for ones that are firm and
do not appear to have had any outside leaves removed.
The standard white cabbage is pretty tasteless
really, so look around the wet market. There should
be an almost identical cabbage, but it is slightly
greener and has fractionally more open leaves
that are slightly crinkled. It also resembles
more the texture of the heart of a savoy cabbage.
These have a lot more taste - if you can find
them.
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Prepare them exactly as you would in the west, which
is usually by chopping in two, removing the hard stem,
and then chopping into slices. Cook in water with a
pinch of salt for 10 minutes, or until soft.
Chinese Recipe
Chop into chunks and put in a wok with a little water.
Leave to simmer for a few minutes, and no longer than
10 minutes. Apart from water you can also add a clove
of garlic, and that is all - not even salt or pepper!
You can add a little soy sauce to the wok when stir
frying in water only. This gives them a nice flavour
and table presence for the resulting meal.
They are served as a vegetable on their own, but can
be added as wide strips to soups and casserole type
dishes. |
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This information is as supplied by ourselves, and ably
supported by our friends and various internet portals. |
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