Reject heads that look wilted, limp or bruised. Stored unwashed in a plastic bag in the salad drawer of the fridge, Chinese cabbage should keep well for a few weeks. Only freeze crisp, young cabbage.

Use green head cabbage, which maintains its crisp texture when stir-fried, not savoy or Chinese cabbage, which have softer leaves that wilt too much in the heat. Choose a skin-on piece of siu yuk ...

The flour wrappers have been displaced by blanched cabbage wrappers. The feeling of eating dim sums remains but the calories don't pile on. Stuffed with a yummy chicken mince filling, these steamed ...

Taste a piece of cabbage and add salt and pepper to taste. You’re done! It’s best to use Chinese-style chicken bouillon ...

Add the garlic to the pan and stir-fry for 1 minute, or until fragrant, followed by the cabbage and prepared stir-fry sauce. Increase the heat to high and stir-fry for 3 minutes, or until the ...

Banana prawns are spectacular — so big and juicy. Together with a few simple ingredients including cabbage and noodles, they work to create this understated but delicious dish. I keep the ...

The Chinese paddlefish belongs to an ancient lineage of paddlefish that has been around for at least 100 million years. But in early 2020, a study concluded that the species has recently gone ...

Is it an acid, base, or neutral? Make your own acid-base indicator from red cabbage, then test various household substances. Acids and bases are classes of materials that have different properties.

Reject heads that look wilted, limp or bruised. Stored unwashed in a plastic bag in the salad drawer of the fridge, Chinese cabbage should keep well for a few weeks. Only freeze crisp, young cabbage.