THE CHINESE CABBAGES - Growing Chinese Vegetables in Your Own Backyard - page 92

Varieties to look for: Long White Petiole, Short White Petiole, Canton Choice.
CULINARY USES
Pak choy is two vegetables in one: the leaves cook up like spinach, the ribs like as-
paragus. If using both in a stir-fry wok dish, put the ribs (cut into 1-inch lengths) in
first for a minute or two, then add the leaves (cut into large pieces) for just a minute. It
is also good in chop suey and similar dishes.
IN SOUPS . The leaves are also used as a last-minute addition to soup, simmered just
long enough to go slightly limp. The first outside leaves of really mature plants should
either be discarded or reserved for making a vegetable stock.
AS A SIDE DISH . To cook as a side dish (with roast chicken for example), separate the
leaves from the ribs, cut the ribs into 1-inch pieces, and simmer for 5 minutes in boil-
ing salted water. Then add the leaves, torn into large pieces, and cook for 3 minutes
more. Drain well and serve with melted butter and a sprinkling of minced fresh cilan-
tro.
Chinese Cabbage
H UAN Y A B AI , W ONG N GA P AK
Brassica rapa Pekinensis Group
(color photo, page xii)
This is known as a heading cabbage for the obvious reason that it forms a fairly tight,
compact head on maturity. It's not round like regular cabbage but tall like romaine
lettuce. It is known by many names: napa cabbage, hakusai, Tianjin cabbage, michihili,
and Chinese celery cabbage.