Gwen’s Healing Garden

The #1 Web Site Gardening For The Soil Gardening For The Soul

Did You Know | Environmentally Friendly Gardening Products | Non-toxic Cleaning Products | Indoor Gardening With Foliage Plants

Subscribe to the FREE monthly GHG Newsletter and receive free the E-book A Book Of Quotes: Subscribe here

Green Food Energy: Napa Cabbage (Brassica Pekinensis)

By Gwen Nyhus Stewart

Recipes

Napa Cabbage Salad

1/2 Napa Cabbage, chopped

1 bunch of green onions, chopped

1 red pepper, seeded and diced

2 tbsp. (15 mL) butter

1/2 cup (125 mL) slivered almonds

1 pkg. chicken flavoured oriental noodle soup with seasoning mix

1/2 cup (125 mL) peanut or grapeseed oil

1/4 cup (50 mL) red wine vinegar

1 garlic clove, minced

1 tsp. (5 mL) Bregg’s Liquid Soy or soya sauce

3 tbsp. (45 mL) sugar, or to taste

Mix the cabbage, onions, and red pepper in a large bowl.

Melt the butter in a frying pan and sauté the almonds, noodles, and seasoning mix together until golden. Add to cabbage mix and toss.

Shake dressing ingredients in a jar (oil, vinegar, garlic, Bregg’s, and sugar).

Pour over salad and toss. Let sit at least 30 minutes before serving. Serve with a cooked chicken breast, if you wish.

Left over dressing can be refrigerated or frozen.

Napa Cabbage Sauté
1 tsp. (5 mL) grapeseed or peanut oil
1/4 tsp. (1 mL) fresh hot chili pepper, minced or small pinch of dried red pepper
2 tsp. (10 mL) fresh ginger root, grated
1 lb. (450 g) Napa cabbage, shredded
1 medium carrot, julienned
1/2 cup (125 mL) fresh chives, cut in 2 inch (5 cm) pieces
sea salt, to taste
2 tbsp. (30 mL) mirin (condiment used in Japanese cuisine) available in speciality food stores
Heat oil in a sauté pan over medium heat. Add chili pepper and ginger, and warm for 30 seconds. Add the cabbage, carrots, and chives. Season with sea salt and sauté for 3 minutes.
Add mirin, cover and cook for 4 minutes. Uncover and cook until liquid evaporates.

Stir-fried Napa Cabbage With Oyster Sauce

2 tbsp. (30 mL) peanut oil

3 cloves garlic, finely chopped

1-1/2 lb. (675 g) napa cabbage cut into bite size pieces

1/4 cup (50 mL) water

1/4 cup (50 mL) oyster sauce

1 tbsp. (15 mL) sesame seeds

Heat oil in a wok or large skillet over high heat and sauté garlic for 10 seconds.

Add water and cabbage then cook stirring and tossing constantly for 5 minutes.

Stir in oyster sauce immediately before serving and garnish with sesame seeds.

Stir-fried Spiced Napa Cabbage

1 lb. (450 g) Napa cabbage
2 tbsp. (30 mL) sugar
2 tbsp. (30 mL) white vinegar
1 tbsp. (15 mL) Bregg’s Liquid Soy or soya sauce
sea salt, to taste
1/4 tsp. (1 mL) cayenne pepper
1 tbsp. (15 mL) grapeseed or peanut oil

Trim the top leaves of the cabbage and the root ends with a cleaver or sharp knife. Separate the stalks and wash them under cold running water. Cut leaves and stalks into 1-1 1/2 in. (2.5 – 3.75 cm) pieces.

Combine the sugar, vinegar, Bregg’s, salt, cayenne pepper, and mix thoroughly.

Heat a 12-inch wok (30 cm) over high heat. Pour in the oil, swirl it about in the pan and heat for 30 seconds, then turn the heat down to moderate. Immediately add the cabbage and stir-fry for 2-3 minutes. Make sure all the cabbage is coated with the oil. Remove the wok from the heat and stir in the soy sauce, vinegar mixture. Serve hot.

Stir-fried Vegetables with Napa Cabbage

1 lb. (450 g) tofu, drained
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped diagonally
2 carrots, chopped diagonally
1 lb. (450 g) Napa cabbage (substitute other types of cabbages if you wish) chopped
1 can bamboo shoots
1 can sliced water chestnuts
1 can bean sprouts
Bregg’s Liquid Soy or Soy sauce
Five spice powder

vegetable oil

Cut tofu into small chunks and marinate in soy sauce and spice powder. In a wok or large skillet, heat oil, add onion, and garlic. Sauté for 30 seconds. Add tofu and cook 5 minutes. Add vegetables, one at a time, cooking 3 - 5 minutes between additions. Add in order of ingredient list. Serve over brown rice.

See Green Coloured Foods in the Plants, Food Colours, & Recipes section of this web site for additional information about the healing properties of green, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 63 for more information about what the colour green means and Chapter 8, Colour Energy, Plants, and Recipes pages 78 – 80 for information about using green in the garden and recipes.)

Home | Top

For more information or questions about material on this site contact www.gwenshealinggarden.ca/Contact_Form.htm