Chinese leaf cabbage

Chinese leaf cabbage is very tender and requires very little cooking!  Watch for this when you make this recipe.

1-2 TBSP cooking oil
1 bunch green onions, chopped
24 Oregon Giant snow peas or snap peas, stringed and chopped
1 TSP minced ginger root
2-3 heads chinese leaf cabbage, washed and chopped
1 clove minced garlic or 1 tablespoons minced garlic scape
1/4 TSP red chili flakes

Dressing:
3 TBSP olive oil
1 TBSP cider vinegar
1 TBSP soy sauce

Heat oil in a skillet.  Add onions and cook 2 minutes, stirring.  Add peas and ginger and cook another 4 minutes.  Then add chinese leaf cabbage, garlic, chili flakes and stir-fry until leaves wilt down.  Remove from heat.  Pour over the dressing and serve hot.  Serves 2-4.

Availability: July

Storage tips:  Refrigerate in the crisper drawer in a plastic bag.  Chinese leaf cabbage should last at least a week in your fridge but will wilt quickly if not kept in a plastic bag.

How to eat:  This is a leaf type of cabbage and is very tender and is great in salads and very light cooking.  The falvor is light and excellent.  Also, try it in Asian stir-fries with other vegetables, soups or for making a quick summer sauerkraut or korean kimchee.

Tokyo Bekana is our favorite variety of Chinese leaf cabbage with its super tender and mild leaves that remind me of lettuce.  You can serve this finely cut slaw alone or over cooked rice or noodles. You could also use it as a filling for spring rolls.

1 bunch Tokyo Bekana Chinese leaf cabbage, shredded
1 bunch radishes, shredded
1/2 bunch carrots, shredded (optional)
1 tablespoon rice wine vinegar
1 teaspoon freshly grated ginger
1 teaspoon honey
1 teaspoon toasted sesame oil
2 teaspoons olive oil
2 teaspoons soy sauce

Toss together vegetables. Mix liquid ingredients in separate bowl, then pour over vegetables. Toss, then let marinate in refrigerator for at least one hour before serving.