From "Essentials of the Chinese Kitchen":

ASIAN COLESLAW WITH TANGY RICE VINEGAR DRESSING

Serves 8

Ingredients

4 cups shredded Napa cabbage
1/2 cup shredded carrot
2 stalks bok choy, with leaves
1/2 - 2 cups mung bean sprouts
2 tsp vegetable oil
1/4 cup rice vinegar
3/4 tsp sesame seed oil

Garnish (optional):

2 tsp chopped fresh cilantro leaves, or as desired
1 Tbs toasted sesame seeds

Directions

Wash the vegetables and drain thoroughly. Shred the cabbage and carrots.

Separate the bok choy stalks and leaves. Cut the stalks diagonally and cut the leaves straight across.

Toss the shredded cabbage, carrots, bok choy and mung bean sprouts in a large bowl. Set aside.

Stir the oil into the rice vinegar. Stir in the sesame seed oil.

Place the dressing in the bottom of a bowl, add the vegetables and toss again.

Add the cilantro, if using, and sprinkle the toasted sesame seeds on top.

MU SHU PORK

Serves 6

Ingredients

2 oz dried lily buds
4 to 6 medium cloud ears (mushrooms)
4 medium dried black mushrooms

For the Filling:

2-1/2 Tbs vegetable oil (preferably peanut oil)
2 whole eggs, lightly beaten
1 clove garlic, minced
1/2 tsp minced fresh ginger
1/2 lb boneless lean pork, cut into VERY thin slices, 1-inch long by 1/4-inch wide
4 cups finely shredded cabbage, (about 1/2 pound)
1 small carrot, cut into 1-inch slivers
2 stalks green onions(including tops), cut into 1-inch slivers
1/2 cup chicken broth (or vegetable broth)
2 Tbs soy sauce
1 Tbs dry sherry or mirin
1-1/2 tsp cornstarch mixed with 1 tablespoon water

For assembling the dish:

16 mu shu pancakes (or very thin flour tortillas)
1/4 cup Hoisin sauce

Directions

Soak lily buds, cloud ears and mushrooms separately in enough warm water to cover, for 30 minutes; drain. Cut off hard, knobby end of lily buds. Cut off and discard mushroom stems; thinly slice caps. Set lily buds, cloud ears, and mushrooms aside.

Place a wok or wide frying pan with a nonstick finish over medium-high heat until hot. Add 1-1/2 teaspoons of the oil, swirling to coat sides. Pour in half the eggs, tilting pan to coat bottom evenly. Cook just until eggs are set and feel dry on top. Remove from pan and let cool slightly while cooking remaining eggs. Cut into thin 1-inch-long strips and set aside.

Place pan over high heat until hot. Add remaining 2 tablespoons oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant. Add pork; stir-fry for about 2 minutes or until lightly browned. Add lily buds, cloud ears, mushrooms, cabbage, carrot, green onions, and broth. Cook and toss for 2 minutes. Stir in soy sauce, sherry, and sesame oil; mix well. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Toss in egg strips and mix well.

Meanwhile, place pancakes in a heatproof dish. Set dish in a steamer or on a rack in a wok. Cover and steam over boiling water for 5 minutes or until heated through.

To serve, spread a small amount of hoisin sauce on each pancake. Place about 3 tablespoons of meat-vegetable mixture in center of pancake. Wrap like a burrito or diaper.

Serve warm.

CABBAGE ROLLS

Serves 4

Ingredients

8 large Napa cabbage leaves
3/4 lb ground pork
4 medium shiitake mushrooms
1/2 medium onion
1 medium carrot
1/2 tsp salt
2 cups chicken broth
1 Tbs soy sauce

Directions

Wash cabbage leaves and steam or boil them to just soften.

Mince shiitake mushrooms, carrot, and onion.

Mix ground pork, shiitake, carrot, and onion in a bowl. Add salt and mix further. Divide the pork mixture into 8 portions.

Put one portion of pork mixture on a cabbage leaf and roll it.

Put chicken broth and soy sauce in a deep pan and place cabbage rolls in the pan. Simmer the cabbage rolls on low heat until meat is cooked.

MU SHU VEGETABLES

Makes 6 servings

Ingredients

3 Tbs soy sauce
2 Tbs dry sherry or sweet rice wine
2 tsp cornstarch
1-1/2 Tbs minced fresh ginger
3 cloves garlic, minced
1-1/2 tsp sesame oil
1 Tbs vegetable oil
3 medium leeks, washed and cut into 2-inch slivers
3 medium carrots, peeled and julienned
1 cup thinly sliced fresh shiitake mushrooms
1 small head Napa or Savoy cabbage,
shredded (about 4 cups)
2 cups mung bean sprouts, rinsed and drained
8 ounces firm tofu, drained and
cut into 2-1/2 X 1/4-inch strips
12 8-inch flour tortillas (thinnest possible), warmed*
3/4 cup finely chopped
honey roasted peanuts (optional)

Directions

Prepare Peanut Sauce (as below); set aside.

Combine soy sauce, sherry, cornstarch, ginger, garlic and sesame oil in small bowl until smooth; set aside.

Heat wok over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add leeks, carrots and mushrooms; stir-fry 2 minutes. Add cabbage; stir-fry 3 minutes or until just tender. Add bean sprouts and tofu; stir-fry 1 minute or until hot.

Stir soy sauce mixture; add to wok. Cook and stir 1 minute or until sauce is thickened.

If desired, spread each tortilla with about 1 teaspoon Peanut Sauce (recipe follows). Or, to be authentic, use Hoisin sauce.

Spoon 1/2 cup vegetable mixture onto bottom half of each tortilla

Sprinkle with 1 tablespoon peanuts (optional).

Fold bottom edge of tortilla over filling; fold in side edges. Roll up to completely enclose filling. Or, spoon 1/2 cup vegetable mixture onto one half of tortilla. Fold bottom edge over filling. Fold in one side edge.

Serve with extra Peanut Sauce.

Peanut Sauce
Makes 2/3 cup

Ingredients

3 Tbs sugar
3 Tbs dry sherry or sweet rice wine
3 Tbs light soy sauce
3 Tbs water
2 tsp white wine vinegar or rice wine vinegar
1/3 cup creamy peanut butter

Directions

Combine all ingredients except peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute or until sugar melts. Stir in peanut butter until smooth; cool to room temperature.

CHINESE CABBAGE AND MUSHROOMS

Serves 4

Ingredients

1 lb Chinese cabbage, cut into 1 x 2-inch pieces
3 whole dried Chinese mushrooms, soaked in 1/2 cup hot water,
drained and sliced (save the mushroom water)
4 Tbs peanut oil
1/2 tsp salt
2 Tbs soy sauce
1 tsp sugar

Directions

Heat the wok, add the oil and the salt.

Add the mushrooms and toss for one minute.

Add the Chinese cabbage and stir fry for two minutes.

Add the soy sauce, sugar and the mushroom water. Cover and cook for 10 minutes over moderate heat. There should be very little liquid left. If there is too much, boil over high heat until the liquid is reduced.

Joe

Joe - I'm overwhelmed! Thank you very much, sounds fantastic!

I'm not familiar with dried lily buds, cloud ear mushrooms, mirin tho. Is Hoisin sauce - (sort of a fish-tasting soy?).

Can't wait to try these recipes. Now I wish I'd kept my Shitaki mushrooms growing. They are so great, but found it hard to maintain in my dry climate, but I think I can get the other ingredients in the local stores.

Bejay

Here's one from glenda_al I copied and pasted. I've made it with Chinese cabbage, baby bok choy and Chinese pea pods - good both ways; original ingredients or with the Chinese vegetables

ALASKA COLESLAW

Posted by glenda_al (My Page) on Mon, Jan 1, 07 at 20:33

When in Alaska, I went to a goldmine camp, where they grilled salmon and served cole slaw.
This one is almost identical, except for the dressing. Theirs was more of a mayo dressing, not sweet with honey, or sweet pickles.
To me their cole slaw was one of the best I have had.

Alaska cole slaw
5 cups shredded cabbage
1/2 cups almonds, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper
Dressing:
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon honey mustard
1 tablespoon honey
Salt and pepper
Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well

Here is a link that might be useful: Original Link - Alaska Coleslaw

This is one of many Chinese meatloaf recipes out there, but it uses up almost a whole head of cabbage. I use this recipe for loaves, meatballs, and wonton/gyoza filling. Freezes great!

Original recipe called for pork, FYI, and the Asian chili sauce I use (with a VERY light hand) is Sriracha.

Chinese Meatloaf

1 lb. Ground turkey
1 lb. Ground chicken
4 cups chopped Nappa cabbage
1/2 cup minced cilantro
1/4 cup minced ginger root
1/2 cup minced green onions
2 Tablespoons Asian chile sauce (I use the rooster sauce, or any hot sauce)
2 Tablespoons sesame oil (roasted is great!)
1/4 cup soy sauce
2 eggs, beaten

Hoisin sauce

Mix all ingredients except hoisin sauce.

Press mixture into three well oiled 2-cup loaf pans (I just use two regular loaf pans). Bake 350 degrees for about 1 hour or until done. Remove from oven and brush top and sides of loavs with hoisin.

We call hoisin sauce "Asian ketchup" at our house. ;) It's not fishy.

"Asian ketchup"! That's a perfect explanation of Hoisin sauce. It has a similar consistency, is used in similar ways and is spicy (but not hot). But it is not tomato based.

Dried lily buds are from daylilies. You can gather your own or buy them at an Asian market.

Cloud ear mushrooms are similar to tree ear mushrooms. Both can by found in dried form at Asian markets.

Mirin is sweet Japanese rice wine used in cooking. It is one of the ingredients in sushi rice for example.

Jim

I would never eat my daylily buds, I love to look at the flowers. You never know if you eat the buds , you might have eaten a future Stout Medal Winner.

I think it's OK to dry and use the spent flowers of the daylily, if that helps. That way you get to enjoy them twice, in bloom and in your soup (they're used in hot and sour soup I believe), or whatever.

Of course, you could just use the roadside type. No prize winners there.

Jim

Two more yummy uses for Chinese cabbage (Napa type).

a) Chop finely and mix with ground pork for filling gyoza.

b) Make kimchi.

Jim

Which kind of Chinese cabbage are we talking about -- bok choy, napa, or celery cabbage? I like all three, but I am currently on a napa craze. Try it in a "chop chop" salad.

This recipe will work with any kind. It's a gem; it is so FAST. I think I've posted it before, probably when someone asked what to do with 1/2 pound of hamburger. The original recipe called for pork, which we don't eat, but it tastes fantastic with beef. I recently used rice sticks when I was out of cellophane noodles, and it was just as good. You could even use vermicelli.

Meatball soup (Baitsai fensz rouwan tang)

2/3 lb -- about 3 cups -- (I always use more) Chinese cabbage (celery cabbage or Napa), cut to about 1 " sections
2 oz dried bean thread (cellophane noodles) or rice sticks
6 c water
1 ½ T soy sauce
½ t salt
½ lb ground beef

For marinating the meat:
¼ t salt
1 T soy sauce
1 T minced scallion
½ t minced ginger root
1 t dry sherry
4 T water
2 t cornstarch

1. In a bowl, mix the meat with the marinade ingredients: salt, soy sauce, scallion, ginger, and sherry. Add water, one tablespoon at a time, while with a spoon or a fork mixing in one direction until all the water is used up and the meat has become a smooth paste. Sprinkle on the cornstarch and mix well.

2. Soak the bean thread in hot water for about 5 minutes. Drain and cut into about 6" lengths.

3. Wash the cabbage and drain. Cut the cabbage stalks into 1 1/2" sections.

4. In a saucepan, bring 6 cups of water to a boil. Add the cabbage, bring back to a boil, and cook for 5 minutes. Add the salt, soy sauce, and bean thread and cook for another 2 minutes. With a spoon, scoop some meat mixture and with the help of the palm of your left hand, form the meat into a ball about 1 ¼" in diameter. Wet your left hand beforehand and also dip the spoon into a bowl of cold water every time you start a new meat ball. Drop the balls into the boiling soup one by one until all the meat is used up. Cover and simmer for 5 minutes. Serve hot.