Most major grocery stores sell Chinese cabbage, a fun addition to many different dishes.The leaves are bursting with vitamins and are mild in taste.Bok choy, also known as Chinese white cabbage, is part of the family and is the most common variety.Next time you go to the grocery store, give it a try.
Step 1: A napa cabbage with a firm stem and crisp leaves is a good choice.
If you can, avoid cabbages that have black dots.The cabbage should feel light compared to how big it is.That is a sign of water retention and makes for a very crisp cabbage.The cabbage can be kept in a plastic bag for up to a week.Once you are ready to use it, rinse the cabbage.
Step 2: Black spots can be seen on outer leaves.
Take a look at the outer leaves when you chop that cabbage.If you see any black spots, tear those leaves off and throw them away.There are black bits that could be signs of mold.The black spots are not worth the risk for a few extra leaves of cabbage.
Step 3: To remove dirt from cabbage, rinse it under running water.
Don't use a cleaning brush or massage the leaves by hand, just make sure it's a brush for veggies and not for cleaning dirty dishes!It is always a good idea to give your veggies another rinse when you get them home.
Step 4: The cabbage should be divided into quarters.
A cutting board and kitchen knife are needed.Halve the cabbage from the tip to the base.To remove the hard, woody core, cut a "v" into the base of each quarter.If you want to make a lettuce cup or wrap, cut the cabbage in half.To remove the stem, you need to make the "v" cut.After halving the cabbages, set them down.Don't make a short cut across the middle of the cabbage because it's oblong.
Step 5: The quartered cabbage should be cut into 1 in wide strips.
You don't want to shred it if you pick it with a pair of chopsticks.Everyone has a favorite recipe for kimchi, so you could make the pieces a little bigger or smaller.Kimchi is a process of making food.You can make cabbage out of other vegetables.
Step 6: The cabbage can be diced into bite-sized pieces.
Cut the cabbage into strips.If you cut across the strips with your knife, you will get pieces that are small enough to eat in one bite.The less time it will take for them to cook through the smaller the pieces of cabbage.If you include other veggies in your stir-fry, make them all the same size so that they cook through.
Step 7: The cabbage can be shredded into strips for salads, slaws, and spring rolls.
The cabbage should be placed on the cutting board.Make very fine slices with your kitchen knife.Cut strips from the top of the cabbage to the base if you want longer strips.Take your time shredding cabbage.It can take a little while to get used to it, and the last thing you want is to cut your fingers.
Step 8: The cabbage can be shredded into small pieces.
Place the cabbage on the board.Thin slices should be made across the veins of the cabbage.Cut the strips of cabbage into smaller pieces.The cabbage is as small as you can get.Think about a grain of rice.The food processor could be used to finely mince your cabbage.Pick a large grating disk so it doesn't get wet or lose its consistency.
Step 9: The dark green leaves and firm stems of bok choy make it a good choice to pick.
There are 2 common varieties of bhucho: baby and regular.Both have a white base and dark green leaves.Regular bok choy tastes a little more vegetal, but it has a mild flavor.Bocce can be found at your local grocery store.There is an Asian grocery.The bok choy can be kept in the fridge for up to a week.You should rinse the bok choy before you use it.
Step 10: The bok choy can be sliced in half on the cutting board.
The shape of the bok choy can be a little irregular, so find the veggie's base and use that as a guiding point for your cut.Take the base and leaves of the cabbage and divide them.Don't put your fingers in the way of the knife.
Step 11: The base should be removed from the ends of the bok choy.
The bok choy should be on the cutting board.The hard, white base can be removed with a knife.It takes a long time to cook through the leaves if there is a little white left.You can either toss the base into the compost or use it along with other veggie scraps to make stock later.
Step 12: The bok choy can be washed in a bowl of water.
Remove any dirt with the help of the leaves.If the leaves are dirty, you may need to change out the water a few times.The base of the leaves are important.There is a lot of dirt because these cabbages grow low to the ground.The leaves of bok choy are different in size, so you use a bowl to rinse them.The bowl is designed to keep things out of the sink.
Step 13: The bok choy is cut across the veins.
If the leaves came apart while you were rinsing, you'll need to stack them back on top of each other.Make cuts across the length of the bok choy with your knife until the whole cabbage is in strips.Boc choy can be used in soups and stir-frys.You can eat bok choy in a salad.If you want to make a side dish out of bok choy, try steaming it for 5 minutes.