Cabbage, Chinese, each
A large-headed cabbage with firmly packed, pale green leaves. Rich in Vitamin C and other nutrients. It can be eaten raw, quickly cooked like in a stir-fry, or cooked for a long time in a rich stew. Like tofu, Chinese cabbage, also known as Wong Bok, absorbs the flavors of the foods around it.
To prepare, thoroughly rinse and allow to drain in a colander. Remove the stem, cutting the bottom inch or so from the base of the plant. You can either cut the entire head in half lengthwise or leave it whole before chopping it into strips. Depending on how it's to be used, another option is to pull off individual leaves, as you would green cabbage.
Store
Keep Chinese cabbage in the fridge crisper drawer. Whole heads last longer; once cut, wrap tightly and use within a few days.Prep
Rinse leaves well and shake dry. Slice across the leaves and stems, keeping thicker stem pieces separate if you want even cooking.Eat raw or cook
Great shredded raw in salads and slaws. It’s also ideal for stir-fries, soups, dumplings, or gently braised - it softens quickly and absorbs flavour beautifully.