Napa cabbage is a popular Asian vegetable in western countries.
It is also known as celery cabbage, Chinese cabbage or Peking
cabbage. Chinese people call it by its Chinese (Cantonese) name,
siu choy. Napa cabbage is generally available year-round in the
stores. Choose firm, tightly packed heads with thin, crisp, green-
tipped leaves. Its flavor is sweet, tender, succulent and delicately
delicious. The important thing is not to overcook Napa cabbage,
add it to your dish at the last minute. Siu choy is best used raw in salads, excellent in stir-fries. Chinese cabbage is a good source of
vitamin A, folic acid and potassium.

Napa cabbage is a cool season vegetable. Planting season: Spring
or late summer to early fall. Chinese cabbage is relatively easy to
grow. Plant either by direct seeding or transplanting. Look for
seedlings in your local nursery in late summer or early spring.
The crop will be ready 55 to 70 days after transplanting. Crop
maturity can extend to 90 to 100 days, depends on the variety
and growing temperatures.

 

Chicken Fried Rice with Napa Cabbage
Recipe by Leslie, 2009

Ingredients
4 cups cooked long-grain white rice
1 store bought rotisserie chicken, remove bones and skin,
cut meat into small pieces
1 small head Napa cabbage, remove core and slice thinly
3 eggs, lightly beaten
1 small onion, chopped
1 big clove garlic, chopped
1/2 tablespoon finely chopped fresh ginger   
1 cup chopped green onion, add to rice last minute
3½ tablespoons olive oil, divided       
1 teaspoon all purpose salt
2 tablespoons soy sauce, more if needed 
1 tablespoon oyster sauce
1/2 tablespoon sesame oil, add to rice last minute
Salt and black pepper as needed   

Directions
1) Warm up a large nonstick skillet over medium-high heat, add
about 1½ tablespoons olive oil to get hot. Add the onion, garlic,
ginger and cabbage, stir-fry until the cabbage beginning to wilt
and soft, about 8 minutes; season with salt and pepper. Remove
and put aside. Wipe out the skillet with dry paper towel. Put the
pan back on the heat and coat with 2 tablespoons of oil.   

2) When the oil is hot enough, gently pour the beaten eggs
into the center. Scramble the egg lightly until it sets a little.
Fold in the rice and toss with the egg until well combined.
Season with soy sauce, oyster sauce and small pinch of salt.
Add the chicken, return the vegetables to the pan. Toss
everything together to heat through, add more soy sauce 
if needed. Add sesame oil and green onion, toss to combine
flavor. Remove from heat, garnish with green onion. Delish! 
 

 

     Do not overcook Napa cabbage. Add to rice at the last minute.