Updated: Aug 26
Mandarin: Da Baicai
Cantonese: Wong Nga Bak
In the West, it is generally called Chinese leaves, but it is also known as Chinese cabbage, Napa cabbage (mainly in the USA) or celery cabbage.
There are almost as many names for this member of the brassica family as there are ways of cooking it. Nowadays, you can get Chinese cabbage in any supermarkets or grocery stores.
Chinese cabbage have a delicate sweet aroma with a mild cabbage flavour that disappears completely when the vegetable is cooked. The white stalk has a crunchy texture, and it remains succulent even after long cooking. In Korean, they use this for Kimchi. Is a famous traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings, including chili powder, spring onions, garlic, ginger, fish sauce and salted seafood.
Chinese cabbage can be stored for a long time without losing their resilience. Keep in the salad compartment of the refrigerator and they will stay fresh for up to 10 days.
Chinese Cabbage in Oyster Sauce
1 small - medium Chinese Cabbage (you can use the same recipe for any types of vegetables)
1 Tbsp vegetable oil
2 garlic cloves, finely chopped
1 thick slice of ginger, finely chopped
1/2 tsp salt and sugar
1 tbsp oyster sauce (use light soy sauce for vegetarian option)
2 spring onions, cut into small lengths
Stack the Chinese leaves together and cut them into big slices.
Heat the oil in a work or large deep pan. Stir in the garlic and ginger for half minute.
Add the Chinese leaves to the wok and stir-fry for 2 minutes. Sprinkle and salt and sugar over and drizzle with the oyster sauce. Toss the leave over the heat for another 2 minutes.
Switch the heat off, stir in the spring onions and mixture well. Serve with rice. Enjoy!