Also known as Wong Bok. Slightly softer and sweeter than ordinary cabbage. Use in stir-fries, salads and coleslaws.

Storage:
In an airtight bag in refrigerator crisper.

Cooking:
Boil or steam for 2-3 minutes. Microwave in a covered dish with 1 tablespoon water on HIGH (100%) for 3 minutes, stirring after 2 minutes to ensure even cooking.

Serving suggestion:
Cook shredded Chinese cabbage with crushed garlic, fresh ginger and chopped lean bacon for 2-3 minutes, stirring until tender.