Chinese cabbage recipe

[rainbowgardener]

Our CSA has been giving us lots of bok choi and chinese cabbage, so I've been scrambling to find recipes for them.

I made this one and it came out so yummy, I thought I would share it.

Braised Napa Cabbage with Mushrooms and Gorgonzola

3T butter
10 oz brown button mushrooms, sliced
2 medium shallots peeled and thinly sliced (I used green onions fresh from the garden)
1 t chopped fresh thyme leaves
1/4 C dry sherry, vermouth, or white wine (I used red wine)
salt and pepper
1 large Napa cabbage, cored and sliced
1/4 C heavy cream
1/4 C crumbled Gorgonzola (I used feta)
1 T chopped fresh parsley leaves

Heat 2 T of the butter in large, heavy bottomed pot until melted. Add mushrooms, shallots, thyme and cook stirring frequently until well browned, about 15 minutes. ( will release liquid and then will brown when the liquid evaporates.) Season to taste with salt and pepper, then deglaze the pot with wine and cook, stirring and scraping bottom of pot until liquid has mostly evaporated. Transfer to plate and set aside.

Add the rest of the butter to the pot and melt. Add the sliced or chopped cabbage and cook stirring frequently until the cabbage is completely tender and moisture has evaporated, about 15 minutes. Lower heat and add the heavy cream, stir to combine and season to taste with salt and pepper.

Add the set aside mushroom mix to the cabbage. Top with the crumbled blue cheese. Garnish with chopped parsley and serve immediately. I served it over rice. The substitutions I made as noted, based on what I had in the house, worked out just fine.

If you are making it for more than two people, you might want to size up the recipe. It doesn't make a lot for how much you will want to eat! This made 3-4 servings.

Mushrooms, butter, wine, heavy cream, blue cheese... how could you go wrong? I think it wouldn't much matter what you put with them!

recipe from: http://www.seriouseats.com/recipes/2012 ... ecipe.html

[tomc]

Kimchee.

Specifially summer kimchee.

Also popular with Korean neighbors and co-workers at yule.

[imafan26]

Sounds yummy, I never tried cheese on any bok before.

I do use a lot of baby bok, pechai (pak choi) , won bok (napa cabbage), and kai choi mustard cabbage.

If you are not vegetarian. everything works with bacon, bite sized strips of pork shoulder, chicken and shrimp
the basic method is
Marinade 4 oz of pork or chicken in 2T. soy sauce, 1 Tablespoon sugar, 2 Tablespoons cornstarch,
2 Tablespoons of sherry.
heat oil, until it sizzles. add minced garlic cloves (1-3 cloves). If you are using bacon you can saute the bacon and render the oil from it.
slivered or grated fresh ginger root about a tablespoon
Saute until fragrant and remove (bacon if you are using it) garlic and ginger to keep it from burning but set it aside in a large bowl
Thinly slice onions, cut cabbage into bite sized portions, mushrooms (I like rehydrated shitake), other options are thinly sliced carrots (I use a vegetable peeler), bamboo strips, young corn (canned).
In the oil saute onions until crisp tender and remove to the bowl with the garlic and ginger, add a little more oil if needed next saute the cabbage until the color brightens and remove to the bowl.
Drain the shitake mushrooms and the canned vegetables. If bamboo is not in strips, slice thin.
Saute meat on med high heat until browned. Small strips should only take a couple of minutes. (If you are using shrimp saute until they just turn pink.
Add back all of the saute'ed vegetables in the bowl. Add a little water to keep it all from sticking (I like to reserve the mushroom soaking water for this).
Add oyster sauce to taste a tablespoon at a time (it is salty) and dried pepper flakes.

If you want you can also add chow mein or boiled and drained ramen noodles.
Saute'ing vegetables separately preserves their individual flavors.

Won Bok
bacon, shoyu, sugar, onions stir fried add won bok. The water will come out of the won bok and it will braise for a few minutes until the bok choy is transluscent

Nuke the cabbages, cut in bite sized pieces and add to ramen noodle soup. Some won tons are good too.

Quick saute: garlic onions oil, balsamic vinegar with baby bok, or Napa cabbage salt and pepper

Kim chee

Stir fry of your choice

Napa cabbage slaw.

Fried or cold noodle salad. Steam vegetables. Slice into bite sized pieces add other things chopped egg omelet, carrots, green onions, mung bean sprouts. cooked chicken or shrimp, char siu, (in Hawaii, spam is likely to be in fried noodles)

fish or miso based soup.