All types of cabbages cultivated in China are more nutritious than the common
European varieties. All of them have a mild taste, but the Napa is the most
mild.
Look for fresh cabbage that is not wilted. It should have a crisp look with no
yellow or brown spots.
To store, wrap loosely in paper towels and keep in the lowest part of your
refrigerator. It should keep a week.
Chinese Chicken Noodle Soup
1 lb. skinless, boneless chicken breasts cut crosswise into
small strips
2 T. dry sherry
3 T. soy sauce
2 T. oriental sesame oil
3 T. tahini
3 garlic cloves minced
2 T. minced ginger
1 T. sugar
1 T. seasoned rice vinegar
1 1/2 t. chili garlic sauce
4 C. napa cabbage chopped
6 green onions thinly sliced
8 C. chicken broth
1 14 oz. package fresh Chinese noodles
1/2 C. fresh cilantro chopped
Marinate chicken strips in the soy, sherry and 1 T. sesame oil. Let stand in
bowl for 20 minutes or in the refrigerator for 2 hours.
In a small bowl, combine the garlic, tahini, ginger, sugar, chili sauce and
vinegar. Blend well.
Heat the remaining 1 T. of sesame oil in a large pot. Add cabbage and green
onions. Stir fry for about 5 minutes, until cabbage gets tender. Add the chicken
broth to the pot. Bring to a boil and add the chicken.
Reduce the heat to low and simmer while you cook the noodles.
Cook noodles in a large pot of boiling water, for about 5 minutes or until
tender. Drain well and add to soup pot. Stir in half of the cilantro. Season to
taste with salt and pepper. Sprinkle remaining cilantro on soup when served.
