Asian Culinary Dictionary of Ingredients and Cooking Terms - N

Napa Cabbage - Brassica Pekinensis. While several types of Chinese cabbage exist, the variety we most commonly associate with Chinese cabbage is Napa Cabbage, the large-headed cabbage with the firmly packed, pale green leaves that you'll usually find next to bok choy in western supermarkets. It is also known as Peking Cabbage and celery cabbage. More healthful than western cabbages, Napa Cabbage is rich in Vitamin C and other nutrients.  Look for firm green leaves that are not wilted or eaten by bugs. Store in a plastic bag in the crisper section of the refrigerator. Like tofu, Napa Cabbage absorbs the flavors of the foods around it. It is eaten raw in salads, and often added to stir-fries and soups in the last stages of cooking. Cooking Tip - Lining a bamboo steamer with Napa Cabbage helps prevent food from sticking to the bottom.
Recipe: Governors Chicken

*Back to the Asian Culinary Dictionary
An ever-growing index of Asian ingredients and cooking terms, from Abalone to Wood Ears.