Our ‘Bilko’ Cabbage, that is included in your CSA, is a type of Napa or Chinese Cabbage. Napa cabbage is a large-headed cabbage with firmly packed, pale green leaves that you will usually find next to bok choy in Western supermarkets.

Ingredients

• 1 pound Chinese cabbage, also called napa cabbage or sui choy
• 1 large garlic clove
• 2 green onions (spring onions)
• 2 tablespoons vegetable oil, or peanut oil, for stir-frying
• 2 to 3 teaspoons chili paste (optional)
• 1 tablespoon Chinese rice wine, or dry sherry or white wine
• 1/2 teaspoon salt
• 1/4 cup water
• 1 teaspoon sugar
• 1 to 2 teaspoons soy sauce, (optional)
• 1 teaspoon cornstarch mixed in 4 teaspoons water

Instructions

1. Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch pieces. Finely chop the garlic. Rinse the green onion and cut into 1-inch lengths.
2. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chili paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant, and then add the cabbage.
3. Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.
4. Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.
5. Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the soy sauce if desired.
6. Push the cabbage to the sides of the wok. Give the cornstarch and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.More Options: add chopped peppers, carrots, or any other vegetables to pump up the color and nutrients!

Recipe by: Spruce Eats