Wong Nga Pak or Wong Bok (Chinese cabbage)
Asian greens belong to the same specie (Brassica) as European cabbages.Chinese cabbage is known by many names including napa, Tientsin cabbage or wong nga pak. It is one of the most popular Asian vegetables and comes in a variety of forms, long and narrrow or shorter and fatter as in the picture. Chinese cabbage is an important ingredient in the famous Korean pickle kimchi. To use, remove 2-3 outer older leaves, cut into small pieces or shredded for steaming, stir-frying or adding to braised dishes near the end of cooking. It has a mild sweetness and added into a rich pork or chicken broth to make soups with silken tofu, fish balls and green shallots.
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