Napa in a Nut Sauce
Napa cabbage is widely used in China, Japan, and Korea. Napa cabbage is used as a sign of prosperity in China, and often appears as a symbol in glass and porcelain figures. The Jadeite Cabbage sculpture of Taiwan's National Palace Museum is a carving of a napa cabbage variety.
In Korean cuisine, napa cabbage is the main ingredient of kimchi,
but is also eaten raw as a wrap! The outer, tougher leaves are used in soups. It can be used in stir-fry with other ingredients such as tofu, mushroom and zucchini. It is also eaten with hot pot meals, as cooked in a broth, the sweetness of this vegetable is really brought out.
While I love to add it to stir-fries, noodle broths, and hot-pot, my current favourite way to dress it up a bit, is to steam it and slather it with a spicy nut sauce!!! I alternate between using peanut butter, or fresh macadamia nuts, it depends what I have on hand and who I'm cooking for. You will need a good blender to make this sauce. Although if you are using peanut butter instead of raw nuts, you can probably mix it pretty well by hand.
Napa in a nut sauce
1 head of napa cabbage
1/2 cup of other vegetables (carrot, pepper, mushroom... whatever)
1 tsp coconut oil for frying.
1 cup water (or stock) for steaming.
1 cup of cubed chicken, or tofu, or tempeh, or FIRM fish (optional).
2 Tblsp peanut butter, or mac nuts, or even sunflower seeds if that's what you have
1 tsp tamari/soy sauce
splash of hot sauce
1/2 cup of coconut/rice/almond/hemp milk
1 tsp salt
1 clove of fresh garlic, or 1 tsp crushed garlic (you could use ginger instead if you prefer).
Hot sauce or hot pepper - to taste
Prepping the cabbage: Take hold of the entire head of cabbage, and pin its leaves in with one hand, with the other hand holding a large sharp knife, cut the root end off, then continue cutting in about 1.5 inch intervals. Gather up a