{"id":9923,"date":"2017-05-11T22:45:36","date_gmt":"2017-05-11T14:45:36","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=9923"},"modified":"2018-11-14T16:23:47","modified_gmt":"2018-11-14T08:23:47","slug":"napa-cabbage-with-dried-scallops","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/napa-cabbage-with-dried-scallops\/","title":{"rendered":"Braised Napa Cabbage (Wong Bok) with Dried Scallops"},"content":{"rendered":"

\"Braised<\/p>\n

STORY BEHIND THE RECIPE<\/span><\/h1>\n

I have been wanting to share more Chinese vegetable recipes<\/a><\/strong>, because in every home cooked Chinese meal, having a vegetable dish is pretty much mandatory. There are so many different Chinese vegetables and so many cooking styles, so cooking daily vegetable dishes does not have to be boring and repetitive.<\/p>\n

If you simply can’t get enough of the sweet goodness of fresh cabbage, you can also try our recipes for\u00a0Steamed Cabbage Roll with Minced Meat<\/a><\/strong>,\u00a0Cantonese Cabbage and Mushroom Rice<\/a><\/strong>\u00a0and\u00a0Chap Chye Recipe (Braised Mixed Vegetables)<\/a><\/strong>\u00a0for more cabbage-y ideas!<\/p>\n

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\"Braised<\/p>\n

TRICK OF THE TRADE<\/span><\/h1>\n

Today I’m going to feature Napa\u00a0Cabbage, also known as Wong Bok. Napa Cabbage is also referred to as Chinese Cabbage,\u00a0but do note that there are 2 varieties of Chinese cabbage – Napa Cabbage (\u5927\u767d\u83dc Da Bai Cai, or ‘Big Cabbage’) vs.\u00a0Bok Choy\uff08\u5c0f\u767d\u83dc Xiao Bai Cai or ‘Small Cabbage’). Although the Chinese names suggests that the two are small\u00a0and big\u00a0versions of each other, they actually are two\u00a0different species altogether<\/strong>.<\/p>\n

\"Braised<\/p>\n

 <\/p>\n

My favourite way is cook Napa Cabbage is to braise it with dried scallops, also known as\u00a0Conpoy (\u5e72\u767d Gan Bei in Mandarin). The ingredient is\u00a0usually served as a delicacy in most Chinese restaurants. Dried scallops (especially good quality ones) are one of the luxury items that we reserve for special occasions like Chinese New Year and birthdays.<\/p>\n

Dried scallops\u00a0are mainly imported from Japan, China, Canada\u00a0and Vietnam, but they are expensive. A more economical option is to buy dried scallops that are broken into smaller pieces, especially if the dish calls for the scallops to be shredded up, such as\u00a0in this recipe.<\/p>\n

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WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n