Try Bok-Choi or Pak-Choi for the stir fry. Essentially any cabbage will do for this in any case. If the cabbage is a mature full grown specimen then remove the white ribs before chopping the green parts for the stir fry. The ribs can be cut up into one to two inch sections and steamed to form another dish served with a dressing of sesame oil and soy sauce. tasty and economical! Can't help with the spring rolls but Japanese mibuna and mizuna might be an idea.
Chinese cabbage, also known as Napa cabbage, is commonly used in Asian cuisine for dishes like stir-fries, soups, and kimchi. It is a good source of vitamins A and C, as well as antioxidants. Chinese cabbage is important for its nutritional value and versatility in cooking.
Bok choy is a type of cabbage used mainly in Chinese dishes.
Bok Choy is a type of Chinese cabbage said to have originated before the 15th century. It is related to the cabbage found in North America. It is commonly used in stir-fry and cooked vegetable dishes.
Cabbage is eaten boiled in dishes such as corned beef and cabbage, raw in coleslaw and baked in cabbage rolls. Chinese cabbage, often mistakenly called Chinese lettuce, is a great substitute for lettuce in sandwiches since it does not wilt. Cabbage is also sautéd in stir fries.
Blue dishes
If you make chicken biryani and brinjal curry then its called variety of dishes
No, it is either a country or a type of ceramic. However, the country has a distinct variety of national food dishes which are collectively referred to as "Chinese food".
one of them is ham and cabbage and of course the spuds!
Pancit Palabok or Palabok is a pancit variety in the Philippines. Pancit is the general term for the noodle dishes of Filipinos which was influenced by Chinese cuisine.
There are a wide variety of vegetarian dishes that can be considered as alternatives to meat dishes. Common dishes using a variety of beans and legumes to replace the protein that is present in the meat.
what is veriet to you.expain
Broccoli mornay, Ratatouille, Braised red cabbage.