This bitter and sweet winter vegetable is in the top 10 best vegetables in the world, helps nourish the lungs, prevent cancer, and goes great with rice when stir-fried with garlic.

GDXH – This bitter and sweet winter vegetable is in the top 10 best vegetables in the world. Vegetables can be processed into many attractive dishes, but just stir-fried with garlic also goes well with rice. The nutrients of vegetables help strengthen the lungs and prevent cancer.

Top 10 best vegetables in the world

In addition to cabbage, chrysanthemum greens… which are available in winter, Chinese cabbage is also a winter vegetable that should not be missed. In winter, Chinese cabbage is sweeter, crispier, and tastier. Chinese cabbage has also been ranked in the top 10 best vegetables in the world according to the US CDC.

According to the US CDC, kale has a sweet stem and bitter leaves, and can be used to make many nutritious dishes. The nutritional content of kale has a nutritional score of 62.49. They have many health benefits.

Thanks to its source of vitamin C, A, and essential minerals, kale can help strengthen the immune system, fighting common illnesses such as flu and winter colds.

Many studies have also shown that kale contains many antioxidants, especially sulforaphane and flavonoids such as carotene, lutein and zeaxanthin. These antioxidants have the ability to inhibit the growth of cancer cells.

According to general practitioner Bui Dac Sang, eating a lot of this vegetable in winter can also supplement vitamin C, moisten the lungs and brighten the eyes. With a slightly bitter taste, the vegetable stimulates the taste buds and the high fiber content is beneficial for the digestive system. With just a very simple preparation, Chinese cabbage has become a delicious dish that goes well with rice for the family.

Stir-fried Chinese cabbage with garlic

Simply stir-fried Chinese cabbage with a little garlic is enough to create an attractive dish in winter. The way to prepare Chinese cabbage stir-fried with garlic is also very simple so anyone can do it.

Ingredient:

+ 1 bunch of kale about 500 gr

+ 2 garlic bulbs

+ Seasonings: oyster sauce, soy sauce, seasoning powder, MSG...

How to make stir-fried kale with garlic:

Step 1: Pick and clean the Chinese cabbage, remove all the old parts and roots so that they are not fibrous when eaten, then wash and drain. Peel the garlic, crush it, and divide into 2 parts.

To keep the green cabbage, boil a pot of water, add salt and cooking oil, blanch the stems for about 20 seconds, then quickly blanch the leaves. Then, remove the vegetables and drain.

Step 2: Add oil to the pan, saute garlic, then add vegetables. You should season to taste, when the vegetables are almost cooked, add 1 tablespoon oyster sauce and 1 tablespoon soy sauce and stir well. When the vegetables are cooked, arrange them on a plate and enjoy hot.

Cabbage soup with ribs

You can cook Chinese cabbage with bone soup or rib soup. Boil the bones to get the sweet water, remove all the meat, season with fish sauce and salt, then add the chopped Chinese cabbage. After it is soft, take it out and enjoy.

Ingredient:

+ 300gr baby back ribs

+ Mushrooms

+ Salt, white sugar, vegetable oil, MSG

+ a few cloves of garlic, peeled and minced

+ Half an onion

+ Kale

Making:

Step 1: Boil the ribs for a few minutes, add a little salt, then pour them out, rinse with cold water, and drain. Then marinate the ribs with 1 teaspoon of salt, MSG, and sugar for at least 30 minutes to absorb the spices.

Step 2: Add garlic and saute until fragrant, then add onion and stir-fry for 10-20 seconds, then add ribs and stir quickly and evenly. Next, add water to the pan and bring to a boil, cook for 40 minutes. Occasionally skim the foam in the pan and remove the onion from the pan.

Step 3: Add kale and mushrooms and cook until vegetables are done.

Source: https://giadinh.suckhoedoisong.vn/loai-rau-mua-dong-vua-dang-vua-ngot-nam-trong-top-10-loai-rau-tot-nhat-the-gioi-giup-bo-phoi-ngua-ung-thu-chi-xao-toi-cung-dua-com-vo-cung-172241217080116834.htm