Fresh and Crispy Asian Kale Salad with a Twist

Cải chíp, a nutritious vegetable, is often dismissed by many for its bland taste. However, when combined with these ingredients, the dish becomes incredibly enticing.


Stir-fried Chinese cabbage with shiitake mushrooms


– Chinese cabbage: 8 stalks

– Shiitake mushrooms: 6 pieces

– Spring onions: a small amount

– Ginger: 1 piece

– Cooking oil: 2 tablespoons

– Garlic: 3 cloves

– Soy sauce: 2 tablespoons

– Cornstarch: 1 tablespoon

– Water: half a cup


– Wash and chop the spring onions. Peel and slice the garlic. Wash and shred the ginger. Add one tablespoon of cornstarch to half a cup of water and stir well to create a starch solution.

– Wash the Chinese cabbage and cut it in half lengthwise.

– Clean the fresh shiitake mushrooms, remove the stems, and slice them.

– Boil water in a pot, add a tablespoon of salt and a tablespoon of oil, then add the Chinese cabbage and cook until tender. This cooking method helps the vegetable retain its green color and nutrients.

– Remove the cabbage from the pot and let it cool, then arrange it nicely on a plate.

– Heat some cooking oil in a pan. When the oil is hot, add the white part of the spring onions, ginger, garlic, and soy sauce. Add a little water. Bring to a boil. When the water boils, add the shiitake mushrooms and cook until done.

– Place the mushrooms in the middle of the plate with the cabbage.

– Now pour the starch solution into the saucepan, bring to a boil, then reduce the heat and cook until the sauce thickens. Pour the sauce over the cabbage and shiitake mushrooms, and it’s done.

Chinese cabbage stir-fried with fresh shrimp


– Fresh shrimp

– Pak Choi

– Purple onions

– Cooking oil

– Common spices: seasoning powder, broth powder, salt


– Wash the shrimp with water, remove the heads, shells, and devein, then rinse with water again, and finely chop.

– Marinate the shrimp with seasoning powder, broth powder, and salt. Mix well and marinate for about 20 minutes until the shrimp absorbs the spices.

– Peel the purple onions, wash, and finely chop.

– Cut off the base of the Pak Choi, pick the young leaves, then wash and drain. Then, cut the Pak Choi into bite-sized pieces.

– Put a pot on the stove, add cooking oil and heat it up. When the oil is hot, add the chopped purple onions and stir-fry until fragrant.

– Once the onions are fragrant, add the shrimp and stir-fry for about two minutes until the shrimp firms up, then add water and bring it to a boil.

– When the water boils, skim off the foam, season with salt, seasoning powder, and broth powder, then add the Pak Choi.

– Press down gently to ensure the Pak Choi is submerged in water, cook over high heat for about 2 minutes until the soup boils again. Adjust the seasoning to taste, turn off the heat, and it’s ready to serve.

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