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| Chinese Ingredients
- Just Like Blighty |
White Cabbage, Bao Choi or Yeur Choi |
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White cabbage is common in China, and is virtually identical to that bought in England. I have listed two Cantonese names, as there are versions, like we have white cabbage and Savoy versions; it is similar in China.
When purchasing, look for ones that are firm and
do not appear to have had any outside leaves removed.
The standard white cabbage or Bao Choi, is pretty tasteless really, so look around the wet market. There should be an almost identical cabbage, yeur choi, which 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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