Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, napa cabbage with orange peel. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Napa Cabbage With Orange Peel is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Napa Cabbage With Orange Peel is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have napa cabbage with orange peel using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Napa Cabbage With Orange Peel:
- Make ready 1 tsp oil
- Take 4 cup shreded napa cabbage
- Make ready 1 large onion
- Take 1 cup any stock
- Make ready garnish
- Make ready 1 cup spring onion
- Prepare 1 bunch thinly slice fresh orange strip
- Get SEASONING
- Make ready 1/2 tsp salt
- Prepare 1 tsp light soy sauce
Close the bag with plenty of air in it (so it's like a balloon) and shake all around until the ingredients are evenly distributed. Cut off the peel to remove the… Napa or napa cabbage (Brassica rapa subsp. pekinensis or Brassica rapa Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as "Chinese cabbage". You can store the head of the Napa cabbage wrapped in an airtight container or plastic in the refrigerator for up to two weeks.
Instructions to make Napa Cabbage With Orange Peel:
- with oil lightly sautee onion then add napa cabbage and stock bring it to a boil
- simmer for 5 minute or more depending on preference softness
- add seasoning and off heat top garnish
In much of the world, this is the vegetable referred to as "Chinese cabbage". You can store the head of the Napa cabbage wrapped in an airtight container or plastic in the refrigerator for up to two weeks. You can use it raw, like you would with lettuce or cabbage. Or you can use it in cooked dishes like you would green cabbage. Peel or cut off what you need and replace the rest in the sealed container and put it back in.
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