A type of Oriental cabbage, Chinese leaves or Peking cabbage as it is also known is a pale green, closely packed long cabbage with elongated crinkly leaves. It has a subtle cabbage flavour and is used mainly for its crunchy texture rather than its flavour. Chinese leaves have the ability to absorb other flavours and are often combined with rich or strong-tasting foods. Look for firm, compact leaves that feel crisp and fresh.
How to Use
Chinese leaves can be eaten raw or cooked. Serve raw in salads. Include in mixed vegetable stir-fries to serve as a side dish or add to pork or chicken dishes. Lightly steamed or stir-fried Chinese leaves can be served as a vegetable side dish.
How to Prepare
Remove any damaged outer leaves and trim the root end. Separate the leaves and wash thoroughly in cold water. Slice into equal-sized strips for cooking or bite-sized pieces for eating raw.
How to Cook
Chinese leaves can be stir-fried or steamed, the leaves should still retain some crispness and bite after cooking. To stir-fry, heat 1 tbsp olive or sunflower oil in a frying pan, add the prepared leaves and stir-fry over a high heat for 1-2 minutes until heated right through but still crisp. To steam, cook the prepared leaves in a steamer for 2-3 minutes or until just cooked.
How to Store
Keep in the fridge for up to 5 days.