- KNOW YOUR VEG
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
How To Use Chinese Leaf
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 Chinese Leaf
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 Leaf
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 Chinese Leaf
in the fridge for up to 5 days.
information and images for this article have come
It provides full information on all the main vegetables
available on the UK market including nutritional information
and delicious recipes. The site is a service provided
by Mack Vegetables, one of the largest and most successful
suppliers of fresh vegetables in the UK, serving a
wide range of customers from caterers to major multiples.
You can find out more about Mack by visiting the website