Chinese Cabbage in Wok

Briefly sauté shallots and garlic clove in hot oil in wok. Add the vegetables, except for the Chinese cabbage, stir. Add vegetable soup, fish stock and spices and simmer on low heat for 5 minutes. Finally, stir in the crab tails and Chinese cabbage and cook for a few more min. Serve sprinkled with herbs, such as flat-leaf parsley or coriander greens. Long-grain rice goes well with this dish.

html olie wrapped, the remaining cut Chinese cabbage can be kept in the refrigerator for a few days. Whole heads will stay fresh in the vegetable compartment of the refrigerator for up to 14 days. It is not suitable for freezing as the leaves will collapse.

Processing_ Chinese cabbage should always be washed just before processing. To do this, separate the individual leaves and always wash before chopping into whole leaves to avoid loss of nutrients and flavor.

All varieties of Chinese cabbage can be used raw and cooked (“boiled salad”). Raw for leaf salads, cut the washed leaves into fine strips. The leaf ribs also remain crisp for a very long time in a leaf salad mixed with the dressing! Cooked, the whole leaves (possibly without ribs) can be used very well for stuffing and rolling up. Cut into fine strips and mixed with other vegetables, the Chinese cabbage gives an Asian wok dish a fine touch. For this, the Chinese cabbage strips only briefly in the hot wok, so that they are still crunchy.

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