Island Pantry
Chinese cabbage varieties useful in many cuisines
| • | Cabbage recipes |
By Kaui Philpotts
Advertiser Staff Writer
Relatives don't always look alike, and that goes for cabbages, too.
Gregory Yamamoto • The Honolulu Advertiser
Two staples of Asian cooking, won bok, which is also called napa or Chinese cabbage, and pak choi or bok choy, or white mustard cabbage, are related, as is baby bok choy. They also are relatives of head cabbage, broccoli and cauliflower. Since we are always looking for ways of adding more green vegetables to our diet, you ought to think about including them in your next stir fry, soup or salad.
From the top, green mustard cabbage, won bok and bok choy or white mustard cabbage all are related. These are grown commercially in Hawai'i.
These vegetables have been cultivated and enjoyed in Asian countries for centuries and can be eaten either raw or cooked. In China, they are often added to stir fries with meat. In Korea, vast amounts of won bok go into making kim chee, and in Japan, won bok ranks right behind radishes in consumption. Here, the cabbages are grown mostly in Kula on Maui and on the Big Island in Waimea.
Easy Won Bok Soup is especially good for lunch, a late-night snack, or to calm your stomach when you are feeling under the weather. You will be surprised how good and nourishing something so simple can taste.
When I first learned to make it many years ago, I couldn't believe it would actually work. I thought there had to be some magical seasoning to make the broth so tasty. But the cabbage gives this dish its soothing flavor. If you have some dried 'opae (small shrimp you can purchase in the Asian food section) in your pantry, toss a few into the broth to enrich it even further. Otherwise, leftover meat such as steak, or a pork chop chopped into bite-sized pieces, from last night's dinner or a doggie bag, would work too.
Easy Won Bok Soup
2 cups chicken broth
4 or 5 dried 'opae (shrimp), optional
2 cups or less chopped won bok cabbage
1/4 cup chopped, cooked meat (leftover steak, pork chops, ham)
In a saucepan over medium-high heat, heat the broth with 'opae (if you are using it). When the broth is almost boiling, add the cabbage and cook until softened. Add the cooked meat and adjust the seasoning (add soy sauce, if desired). Serves 2.
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Baby Bok Choy Stir Fry makes a great vegetable accompaniment to any meal. It often shows up in supermarkets and in Chinatown in bundles. Wash it and simply slice each vegetable right down the middle to make sauteing easier. You can also use the larger bok choy, or pak choi, for this dish. Just chop these larger cabbages smaller and use your imagination with the seasonings.
Baby Bok Choy Stir Fry
2 tablespoons olive oil
1 tablespoon sesame oil
1 bundle baby bok choy, cut in half (or about 3 cups chopped regular)
2 cloves garlic, chopped
1-2 tablespoons mirin
1 tablespoon oyster sauce, optional
2 or more tablespoons chicken broth or water
In a wok or skillet, over high heat, heat the olive oil and sesame oil. When water sizzles in the pan it's hot enough. Add the bok choy and stir fry 30 seconds or so. Add the garlic and stir fry another 30 seconds. Add the mirin and oyster sauce and continue to stir fry, coating the vegetables. Reduce the heat and add the broth or water. Cover and steam a minute or two, until the vegetables are tender but not overcooked. Serve immediately. Serves 4.
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Crunchy Won Bok Salad is one of those dishes that tastes better than it sounds (or looks, for that matter). It can be made in a jiffy and requires only chopping. Make it for a light dinner or a side dish at a potluck or buffet. Versions of this salad sometimes show up at commercial buffets. Determine how thin you want the dressing by adding water in small amounts and blending well between additions.
Crunchy Won Bok Salad
1 (5-ounce) can chow mein noodles, or 1 package won ton skin strips
1/2 cup slivered almonds
3/4 cup mayonnaise
4 to 5 tablespoons soy sauce
3 or more tablespoons water
1 head won bok cabbage, shredded
1/2 pound fresh mushrooms, sliced
1 8-ounce can water chestnuts, sliced
4 green onions, chopped
Toast the chow mein noodles (no need to toast won ton skin strips) and slivered almonds. Set aside to cool. Mix the mayonnaise and soy sauce. Add the water and blend until you have a smooth dressing.
In a salad bowl, place the won bok, mushrooms, water chestnuts and green onions. Toss with the dressing just before serving. Salt and pepper if you like. Serves 6.
(Add shredded chicken or imitation crabmeat for a heartier salad).
