Self-Steaming Suey Choy

The steamed suey choy in a white serving bowl.

Suey Choy, also known as Napa cabbage, self steams in this simple recipe. It creates a wonderful side dish or component to a larger meal. It is cooked in a Dutch oven but can also be done in a pot.

After an initial stir-fry with garlic, the temperature is dropped and a lid is added. Then the moisture in the suey choy creates the steam to cook it. Be careful not to have too high of heat, otherwise, the suey choy will burn before the moisture can be released.

This is a great side dish for most meals. Although it partners well with Asian dishes it can actually be partnered with any meal due to the simple and flexible flavors. For an added boost, additional items can be added with the garlic, such as ginger and onion.

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The Suey Choy on a chopping board having been cut and ready to steam.
The Suey Choy is diced into square pieces before being steamed.
Suey Choy, also known as Napa cabbage, is steaming in a Dutch oven.
Suey Choy, also known as napa cabbage, is steamed in its on juices in this simple recipe.
The steamed suey choy in a white serving bowl.
This simple side dish can be served in a bowl and shared by all as part of a larger meal.

Self-Steaming Suey Choy Recipe

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The steamed suey choy in a white serving bowl.
Suey Choy, also known as Napa cabbage, self-steams in this simple recipe to create a wonderful side dish or component to a larger meal.
Preparation 5 minutes
Cook 10 minutes
Ready in 15 minutes
Servings 4 Servings
CourseSide Dish
InfluenceAsian
DifficultyBeginner
MethodSteam

Ingredients

  • 1 head suey choy
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • red pepper flakes (chilli flakes), to taste

Equipment

  • Dutch oven

Directions

  • Prepare the suey choy by cutting in quarters lengthways through the stalk, then cut crossway in 1-inch (2 1/2cm) slices.
  • Heat the Dutch oven to medium-high heat then add the suey choy, garlic, and salt. Place the lid on the Dutch oven to stop the moisture from leaving (this is what steams to suey choy). Leave at a low temperature for 10 minutes, then test the firmness. When cooked it will be tender, but not mushy.
  • Serve immediately sprinkled with red pepper flakes, if desired.

Nutritional Information

Calories: 14kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 305mgPotassium: 9mgFiber: 1gSugar: 1gVitamin A: 5037IUVitamin C: 64mgCalcium: 121mgIron: 1mg

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Pitmaster Janice Smella

About Janice Smella

Janice Smella is an always busy mother of two, who by the week is a professional in the oil and gas industry, but by the weekend is a well-respected award willing barbecue pitmaster. BBQ and cooking make my weekends. If I’m not cooking, then… it must not be the weekend!

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