Fresh vegetables are a very important part of Chinese cooking, and most meals include a variety of seasonal produce. Many supermarkets carry a selection of Chinese vegetables, including sugar (snow) peas, bean sprouts, and Chinese (celery) cabbage. Bok choy, a variety of cabbage that has crisp white stalks and dark green leaves, is a particular favorite in China. Delicious in stir-fries or alone, bok choy is rapidly growing in popularity outside of China as well.Vegetables can be cooked by themselves or combined with other ingredients. In most cases, the cooking time for vegetables is short so that the original color is retained and the texture remains crisp. This cooking method also preserves important vitamins and nutrients. Crisp, healthy Chinese cabbage is a welcome addition to any meal.
1 lb. Chinese cabbage
1/2 c. canned chicken or vegetable broth
1 tbsp. cornstarch
2 tbsp. vegetable oil
1 tsp. salt
1.Wash cabbage and pat dry with paper towels. Slice in half and remove tough core with the tip of your knife. Then slice the cabbage into 1-inch pieces.
2.Mix chicken or vegetable broth and cornstarch. Set aside.
3.Heat oil in a skillet or wok.
4.Add Chinese cabbage and salt. Stir-fry for 4 minutes.
5.Add broth and cornstarch mixture. Mix all ingredients well and cook about 30 seconds or until broth is heated through.
Preparation time: 10 minutes
Cooking time: 5 to 10 minutes
*Try using bok choy, stalks and all, in place of Chinese cabbage in this versatile recipe. The stem pieces will take longer to cook than the leafy pieces, so add them a minute or two before the leaves. For extra zip, briefly stir-fry 2 thin slices of fresh ginger with the oil in Step 3.