Chinese cabbage
A mild vegetable with tender leaves and crunchy stalks, particularly suitable for stir-fries and soups.
What it offers and why to use it
A mild to slightly bitter vegetal flavour, becoming tender when cooked.
From shopping to cooking
Choose
Choose Chinese cabbage with firm, fresh-looking, brightly coloured leaves. Avoid dry edges, wet patches and limp stalks.
Store
Refrigerate unwashed in a perforated bag or a container lined with kitchen paper, preferably using within 3–5 days. Wash just before cooking.
Prepare
Remove damaged parts and separate leaves from stalks if they need different cooking times. Wash thoroughly. Suitable for stir-frying, steaming, brief boiling and stews.
How to make the most of it
Good pairings
Pairs with garlic, onion, potatoes, pulses, eggs, cheese, nuts and olive oil.
How to substitute it
Replace Chinese cabbage with a leafy vegetable of similar texture, adjusting cooking time and bitterness.
Recipes with chinese cabbage
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