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What kind of cabbage in moo shu pork?

lentiliaison | Mar 6, 201505:46 AM

I'm looking to make a good moo shu recipe that emulates the ones I've had at Chinese restaurants. I've got a pretty good idea of what I want the recipe to be, but recipes I've looked at online seem to be pretty evenly split between using napa cabbage vs regular white cabbage. The ones I've had at the restaurants I like are pretty heavy on the cabbage and it has a little bit of crunch, so I was afraid napa cabbage would be too delicate and wilt too much for what I'm going for, but I don't know. Anyone have any thoughts or advice?

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