Chinese Cabbage

Bok Choy

Chances are you've eaten lots of Chinese cabbage not really knowing what it was. It is commonly used in stir frying, salads, and soups.

Tasty Chinese Cabbage

1 Chinese cabbage
½ cup water
1 Tbsp salt
1 Tbsp sesame oil
½ cup shredded carrot
2 Tbsp shredded gingerroot
1 Tbsp sugar
½ tsp salt
2 Tbs vinegar
Tobasco sauce to taste

Slice the cabbage, rinse it, and arrange it on a serving dish. Heat up the oil in a skillet and saute the ginger and carrot for about 3 minutes. Add the water, vinegar, salt, and sugar. You can also add a bit of Tobasco sauce if you like it. Bring to a boil and pour over the cabbage. Let it stand about 15 minutes before serving.

Braised Chinese Cabbage

1 Chinese cabbage
2/3 cup chicken broth
½ teaspoon onion powder
1 teaspoon Creole seasoning
1 tablespoon lemon juice
salt and pepper, to taste

Cut the bottom off the chinese cabbage and throw it into your compost pile. Slice the cabbage lengthwise into strips, cutting out the core parts. Put the cabbage into a saucepan with about 1/2 cup of the chicken browth, the onion powder and the Creale seasoning. Cover and cook on low for about 10 minutes or until the cabbage is tender.