Recipes
Chinese/Napa Cabbage
Chinese Cabbage Info: This vegetable has been cultivated throughout Asia since 500A.D. ! Add to salads or use instead of regular cabbage for coleslaw. Steam briefly or stir-fry with a mixture of other veggies. It'll keep nice and crisp in the fridge for several weeks if you store it in a plastic bag or airtight container....so it's easy to use a little of it here and there as you cook through a couple weeks!
Titles on this page, in order. Scroll down to find the recipe you're interested in:
Hoisin Pork with Napa Cabbage, Chinese Cabbage Salad, Chinese Cabbage with Mushrooms and Noodles, Crispy Oriental Napa Cabbage Salad
Hoisin Pork with Napa Cabbage
(submitted by CSA member Heather C., who says, "...it was delicious! I would serve it over chinese egg noodles or even Ramen noodles prepared without the seasoning packet next time.")
1 lb. pork tenderloin, cut into 1/4-inch-thick strips (about 3 inches long)
1 tsp. kosher salt; more to taste
3 Tbs. hoisin sauce
2 Tbs. soy sauce
1 Tbs. balsamic vinegar
3 Tbs. canola or peanut oil
2 tsp. minced garlic
6 cups napa cabbage, cut into 1-1/2-inch pieces (about 3/4 lb.)
1 red bell pepper, cored, thinly sliced, and cut into 2- to 3-inch lengths
1/4 cup thinly sliced fresh chives
In a large bowl, season the pork with 1/2 tsp. of the salt. In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.
Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the pork and cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate.
Add the remaining 1 Tbs. oil to the skillet. Add the garlic, and once it begins to sizzle, add the cabbage and pepper. Sprinkle with the remaining 1/2 tsp. salt and cook, stirring, until the cabbage starts to wilt, about 2 minutes.
Add the hoisin mixture, the pork, and half of the chives and cook, tossing, until heated through, about 1 minute. Let sit for 2 minutes off the heat (the cabbage will exude some liquid and form a rich broth), toss well again, and serve sprinkled with the remaining chives.
Chinese cabbage salad
Makes 6 servings
2 c chopped Chinese cabbage leaves
1/2 green pepper cut in strips
1/4 c sunflower seeds
1/2 c shredded carrot
1/2 c chopped chives or green onion
1 c fresh spinach leaves, torn into bitesize pieces
1 c blanched sugar snap peas, cooled
For dressing:
1/3 c mayonnaise
2/3 c unsweetened plain yogurt
1 small clove garlic, minced
Cayenne pepper, to taste
2 tsp minced basil
1/2 tsp dill weed
Combine cabbage, green pepper, seeds, carrots, chives, spinach and peas in bowl.
Whisk together mayonnaise, yogurt, garlic, basil and dill. Add dressing to salad; toss. Serve at once.
Chinese Cabbage with Mushrooms and Noodles
1 large head Chinese cabbage
½ lb. Wide egg noodles, cooked according to package directions
3 T. butter
½ lb. Button mushrooms
1 t. sugar
1 t. salt
2 t. cornstarch
3 T. dry sherry
2/3 c. broth (veggie, beef, or chicken)
2 small scallions, thinly sliced
3 T. chopped cilantro
¼ c. chopped almonds
Trim the base and separate the leaves of the cabbage. Rinse, stack and halve or cut in thirds lengthwise, then cut across into ½ inch slices.
Heat ½ the butter in a large skillet. Add mushrooms and toss on medium-high heat until lightly browned. Add 1 T. butter, cabbage, sugar, and salt. Toss over high heat until juices have evaporated and cabbage has browned slightly, 4-5 minutes.
Blend cornstarch, sherry, and broth. Add to skillet and bring to a boil, stirring. Add cooked noodles and remaining butter. Stir over low heat to mix well and heat through. Stir in scallions.
Scoop individual servings onto a dish, top with nuts and cilantro, and serve.
Crispy Oriental Napa Cabbage Salad
-Madge R.
(serves 12)
Note: Assemble salad just before serving; it does not keep well.
1 head Napa cabbage, cut into slices/bite sized pieces
6 green onions (scallions), diced (including green parts)
Set cabbage and onions aside in salad bowl.
1 pkg Ramen noodles, broken up into pieces (do not use flavoring packet)
1 c. slivered almonds
½ c. sesame seeds
¼ c. melted butter
Melt butter in skillet. Starting with the noodles, saute them in the melted butter. When they are just starting to turn color, add almonds. Add sesame seeds last. Saute until all ingredients are golden (caution: sesame seeds brown quickly). Set aside and cool.
Dressing:
1 c. oil (peanut or corn)
½ c. cider vinegar
1/3 c. brown sugar
3 T. soy sauce
1 T. sherry
1-2 cloves fresh garlic, pressed
salt to taste
Combine ingredients in a jar. Shake to blend.
Mix veggies, noodle mix, and dressing just before serving. You may not need all of the dressing, depending on the size of the head of Napa.