You may know this tender, mild flavored vegetable as Napa Cabbage or Chinese Cabbage. Sui Choy is easily recognizable by its pale green and yellow leaves and long oblong shape.  If you have ever tried kimchi, the spicy Korean preserved cabbage, you’ll recognize that it is also made with Sui Choy.

Creamy-Vegan-Asian-Sui-ChoyShredded fine and added to soups, salads or slaws, Sui Choy is simply delicious.  It’s also great in a stir-fry!  You’ll need a lot of Sui Choy for a stir fry, as it wilts down as it loses water and cooks.

This recipe we have for you is for a lesser known creamy Sui Choy dish.  The flavor is mild, the texture is silky, and it is a beautiful simple vegetable dish that is ideal as a side dish to go along with grilled tofu or other stronger flavored main courses.   We think it’s fantastic on plain rice, as the combination of the simple white rice along with the creamy delicate flavor of this Sui Choy recipe is incredible.

Don’t worry – it IS vegan! Almond milk helps create the creamy sauce! We recommend almond milk instead of cashew milk or soy milk for this as you really do not want to add other unwanted flavors to the dish.  Keep it simple!

 

 

 

Creamy Sui Choy

Ingredients

  • 1 large Sui Choy (Chinese cabbage) – chopped
  • 1 green onion – chopped for garnish
  • 2 tablespoons sesame oil
  • 1 teaspoon salt
  • ¼ teaspoon sugar
  • 3/4 cup vegetable stock
  • 1 tablespoon cornstarch
  • ¼ cup almond milk
  • Black pepper to taste

 

Let’s cook!

  1. In a large wok or pan, heat the oil until hot and add the cabbage.  Sauté the cabbage until it begins to wilt.
  2. Add the sugar and salt and toss, continuing to cook on low, stirring frequently.
  3. In a small bowl, combine the cornstarch, stock and almond milk. Mix well to remove any lumps.
  4. Make a well in the center of the vegetables in the pan and add the stock and cornstarch mixture. Stir until it begins to bubble and thicken into a creamy sauce.
  5. Mix the Sui Choy and creamy sauce together well.
  6. Serve with green onions on top and a sprinkle of black pepper

 

TIPS:  If you can’t find Chinese Cabbage you can substitute Bok Choy or any other Chinese green.  If you want more sauce, simply add more almond milk to the recipe.