If you have eaten a Chinese dish with vegetables, you have probably eaten napa cabbage. Typically they are white squares that look like they should be onions but have not turned clear. To do your own napa cabbage stir-fry, peel off 20 – 25 leaves, and cut off the leafy green sections until all you have are the firmer white stems. Cut the white stems into 2-inch pieces. Heat some peanut oil in a wok, cook the napa cabbage for 3 – 4 minutes, until it starts to soften, and then add your favorite stir-fry sauce. Cook until the sauce starts to bubble. Serve hot over rice.
Napa cabbage has a great crunch that's perfect for spring rolls. Simply slice napa cabbage into thin strips, and roll with cooked shrimp, rice noodles and fresh basil in a spring roll wrapper. Serve with a dipping sauce of soy sauce, chilies and fish sauce.
Got a favorite coleslaw recipe? Try it with shredded napa cabbage. Napa cabbage slaw has a subtly different flavor and texture than classic coleslaw and is particularly tasty if you add fruit. For your next slaw, combine 2 cups of diced mango, a finely diced jalapeño, 1 cup of mayonnaise, 2 cups of shredded napa cabbage and 4 tablespoons of rice or red wine vinegar. Refrigerate for a couple of hours or overnight, and serve.
Spicy Vietnamese chicken, Thai chilies and a touch of cilantro make this napa cabbage dish extra delicious. The spicy chicken and cabbage salad, also called goi ga, can be made in a large batch for a party or halved to serve as a family meal at home. This is also the perfect dish to refrigerate and enjoy as a quickie lunch throughout the week.
Cool and crunchy, napa cabbage can help balance out the flavors of any fried rice. While this fried rice recipe calls for green cabbage, we prefer using napa instead. You can also swap brown rice for white to make an even healthier main dish.
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