by Rick Stein

This is an easy way to use up leftover Christmas turkey, plus it makes a delicious light meal to help make up for the excesses of Christmas.

Main course

Buyer's guide

Chinese cabbages are available all year, look for fresh, firm heads that feel heavy for their size. Tiny black flecks on the leaves are normal and harmless. Reject heads that look wilted, limp or bruised.


Stored unwashed in a plastic bag in the salad drawer of the fridge, Chinese cabbage should keep well for a few weeks.

Only freeze crisp, young cabbage. Wash and shred, blanch, drain, then plunge into iced water and drain again. Place in freezer bags, label and seal. Cook from frozen.


To prepare, cut off the base, rinse the leaves in cold water and dry thoroughly. Cut across the leaves and stalk or slice lengthways into strips, then use raw in salads, stews and soups. Alternatively, steam or add to stir-fries and cook briefly.