Tuesday, December 3, 2013

Napa Cabbage With Shreaded Pork And LongHotPeppers

Napa cabbage also known as Chinese cabbage is used a lot in Chinese cooking. It has a lot of vitamin A and C. You can also add  Dried shrimp instead of pork...traditional recipe uses shrimp,as i m not that lover of dried shrimp i replaced it with pork.

About Napa Cabbage:

Napa or Nappa cabbage (Brassica rapa subsp. pekinensis), also known as celery cabbage, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as "Chinese cabbage". Nappa cabbage is lighter in color than other Chinese cabbages such as bok choy, which is also sometimes called Chinese cabbage. In the United Kingdom, this vegetable is known as "Chinese Leaf", in New Zealand, as "Wong Bok" or "Won bok", and in Australia as "wombok".
The name "nappa" comes from colloquial and regional Japanese, where nappa (菜っ葉?) refers to the leaves of any vegetable, especially when used as food. The Japanese name for this specific variety of cabbage is hakusai (白菜?), lit. "white vegetable", acalque of the Chinese name.
In Korean cuisine, it is the main ingredient of baechu kimchi, the most common type of kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang. The outer, tougher leaves are used in soups.
Nappa cabbage is widely used in ChinaJapan, and Korea. Because of immigrants from these nations, it is also readily found in manyNorth American, European and Australian cities.
The flavor has been described by some as delicate compared to bok choy or cabbage, and it can be used in stir-fry with other ingredients such as tofu, mushroom or zucchini. It is also a very common ingredient that is eaten with hot pot.
Nappa cabbage is used as a sign of prosperity in China, and its image often appears as a symbol in glass and porcelain figures. The famous Jadeite Cabbage sculpture of Taiwan's National Palace Museum is a carving of a nappa cabbage variety.


1 pound napa cabbage cut into pieces
Pork cut into shreads - 1/4 lb or 2 tablespoons dried shrimp soaked(if using shrimp)
long hot Green Peppers - 1 cut into julians
5 cloves garlic cut into pieces
1/2 cup chicken stock
1 tablespoon corn starch mixed with water
2 tablespoons canola oil
White pepper powder
Salt to taste


1. Heat up oil in a pan to medium heat, sauté garlic for 1 minute.
2. Add Pork/dried shrimp and sauté for till its cooked,then add peppers and saute for 1 min
3. Add cabbage and mix.
4. Add chicken stock and turn up the heat to high. Let it cook for about 5 minutes.
5. Add scallions and corn starch until it heats through.
6. Add white pepper powder and serve.

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