2 1/2 cups (625 mL) loosely packed, finely chopped Chinese (a.k.a. napa) cabbage 2 tbsp (30 mL) soy sauce 1 stalk green onion, finely chopped 1 tsp (5 mL) minced ginger 1 tsp (5 mL) sesame oil ...

Ingredients 1 knob ginger, peeled 1/2 bunch coriander, including stem and root, washed very well 2 spring onions, chopped 3 shiitake mushrooms, soaked until soft in boiling water, then drained ...

Place oil in a medium to large pot set over medium, medium-high heat. Add onion and cook until softened, about four minutes. Add ginger and garlic and cook one minute more. Add stock, cabbage ...

When you reach the far edge of the cabbage leaves, press the roll tightly once more, then remove the mat. Repeat with the remaining cabbage leaves and filling to make 2 more rolls.

Chinese cabbage is also a source of beta-carotene, which converts into vitamin A in the body. Therefore, you support eye health by including this vegetable in your diet.

This week’s “tender Chinese cabbage and chicken wings simmered in soup” is a dish Kijima, now in his 40s, likes making. The main ingredients are just Chinese cabbage, the mid-section of a ...