I bought this Napa/Chinese today. I don’t use this that much, maybe twice in my life, so I thought I’d ask the excellent cooks here their favorite preparations for it:
Let me know what you think!
Let me know what you think!
When I can get hold of one, I love to use it in an Asian-inspired coleslaw, with bok choy and white cabbage. Few spring onions, a few sliced chiles (optional), grated ginger, soy sauce, rice wine vinegar, bit of sugar, sesame oil or some neutral vegetable oil.
It also holds up well to a stir fry, especially with shrimp or seafood (which I imagine you don't eat ) - but stick some funky chicken in there and it'll work just as well. I love the slightly sweet flavour.