| Nutrition and Benefit of Spoon Cabbage | | | | sooner the better. |
| Spoon cabbage is widely used in Chinese stir fry | | | | Washing tips: |
| dishes and soup based dishes like noodle soup. The | | | | If you are ready to cook the vegetable, all you need |
| nutrition ingredients of spoon cabbage is really great. | | | | to do is cutting away the root part of the vegetable, |
| It has vitamin A, vitamin C, Vitamin Bs, iron, zinc, and | | | | soak the whole vegetable in water for about 5 |
| lot of dietary fiber which helps to fill up our stomach | | | | minutes, let the pesticide on the leaves surface to |
| and has a cleansing effect too. | | | | dissolve in the water. Then rinse it for a minute and |
| The health benefits by taking spoon cabbage are | | | | wash thoroughly especially the root side as it usually |
| many like: cancer prevention, prevent constipation, | | | | will accumulate some soil there. Once these steps are |
| ease anemia problem, prevent flu attack, and | | | | done, it is ready for cooking. |
| beautify skin. Usually it is suitable for all people to | | | | Quick recipe on stir fry mushroom with spoon |
| consume, however for those that have week | | | | cabbage for vegan: |
| digestion problem, they need to avoid taking it, since | | | | Ingredients: |
| the high dietary fiber will need to digest well. | | | | 1. 300 gram Spoon Cabbage |
| Here are some tips for buying the fresh and good | | | | 2. 2 pieces of Dried Mushroom |
| spoon cabbage, tips in how to keep it for lasting | | | | 3. 1 tablespoon of Minced Garlic |
| longer and the method to clean it before use in | | | | 4. 1 small cup of Rice Wine |
| cooking. | | | | 5. 1 teaspoon of Salt |
| Selection tips: | | | | 6. Half teaspoon of Pepper powder |
| So when purchasing spoon cabbage, you need to | | | | 7. 2 tablespoon of Water |
| select the smaller one in size, complete leaves | | | | Method: |
| without any broken leaves, the green color of the | | | | 1. Wash the dried mushroom thoroughly and soak in |
| vegetable has to be vivid in color, bright, lively and | | | | hot water until it is soft, cut into thin slices. |
| the stem, leaves has to be firm and feel full, these | | | | 2. Wash the spoon cabbage thoroughly, cut into small |
| are the good ones. | | | | sections. |
| Storing tips: | | | | 3. Heat up frying pan with some oil, put in the mince |
| Once you bought it back from market, if you are not | | | | garlic and salt, fry until golden in color. |
| using it and might need to left it over for 1 to 2 days | | | | 4. Put in the mushroom slices and fry for 2-3 minutes. |
| before using it, the best way to keep it is by using a | | | | 5. Put in the vegetable, all ingredients and stir fry with |
| wet newspaper to wrap the vegetables around | | | | high heat/flames together for about 3-5 minutes. |
| nicely and put into a plastic bag. Keep it stand still in | | | | 6. Once the spoon cabbage is soften, remove from |
| the refrigerator under the vegetable storage | | | | heat and serve on the plate. |
| compartment. Again the nutrient will lost in couple of | | | | Have fun cooking and go vegan! |
| days, so it is advisable to consume it fresh and the | | | | |