Text 35182, 79 rader
Skriven 2010-02-25 20:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: cai (tsai) 850
======================
 JW> Burt was so subtle that I did not pick up on it at all.

I think he didn't want people to be overconcerned.

 ML> There are tons of names for Chinese cabbage. In this case, the
 ML> answer to your question is no.
 JW> So is won bok the same veg as pe-tsai or napa cabbage?

Ummm ... yes. In most Asian cuisines qingcai and baicai are
culinarily interchangeable despite not being the same thing
at all. You encounter the same issue with cumin and caraway
in Arabic cuisines.

So what do you think pe-tsai is?

This is what I grew up with:

Green leaf; white roundish stem:
baicai
pe-tsai
bai tsai
bok choy
Chinese cabbage
won bok

Pale green leaf; whitish flattish stem:
qingcai
ching tsai
nappa
napa
celery cabbage
won bok (whoops!)

 JW> Title: The Enchantress

I could do with an Enchantress right about now.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Ginger Beef with Bok Choy
 Categories: Chinese, Beef
   Servings:  6

    3/4 lb Boneless tender beef steak
           -(sirloin,
           Rib eye or top loin)
      3 tb Lite soy sauce, divided
      1 tb Cornstarch
      1 tb Dry sherry
      1 ts Minced fresh ginger root
      1    Clove garlic, minced
    3/4 c  Water
      2 ts Cornstarch
    1/2 lb Bok choy cabbage or romaine
           -lettuce
      2 tb Oil, divided
      1    Med. onion, cut into 1/2"
           -strips
      1 tb Slivered fresh ginger root

  Cut beef across grain into thin slices.  Combine 1 Tb. each lite soy sauce,
  cornstarch and sherry with minced ginger and garlic in medium bowl; stir in
  beef.  Let stand 30 minutes.  Meanwhile, combine water, 2 tsp. cornstarch
  and remaining 2 Tb. lite soy sauce; set aside.  Separate and rinse bok
  choy; pat dry.  Cut leaves crosswise into 1" strips, separating stems from
  leaves. Heat 1 Tb. oil in hot wok or large skillet over high heat. Add beef
  and stir-fry 1 minute; remove.  Heat remaining 1 Tb. oil in same pan. Add
  onion and slivered ginger; stir-fry 2 minutes.  Add bok choy stems;
  stir-fry 1 minute longer.  Add beef and soy sauce mixture; cook and stir
  until sauce boils and thickens.  Serve immediately.

  Serves:  4 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
  Cooking Echo

MMMMM

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