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Braised Chinese Cabbage Recipe

Braised Chinese Cabbage Recipe

Braised Chinese Cabbage Recipe

The simplicity of this typical Taiwanese home-style dish belies its flavour. The longer the Chinese cabbage is left to stew, the better it tastes. The flavour of this dish improves with keeping, so prepare a larger portion to ensure you have leftovers for the next day.

Ingredients :

  • 700 g (11/2 lb) Chinese cabbage, cut into big pieces
  • 4 dried shiitake mushrooms, soaked in hot water to soften
  • 30 g (1 oz) dried prawns, soaked in hot water to soften
  • 1 Tbsp cooking oil
  • 15 g (1/2 oz) garlic, peeled and finely chopped
  • 15 g (1/2 oz) spring onion, cut into 3-cm (11/4-in) lengths
  • 300 ml (10 fl oz / 11/4 cups) water

Seasoning

  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp ground white pepper
  • 1 tsp bonito powder (optional)
  • 1 Tbsp rice wine

Method :

  1. Boil a pot of water and blanch the Chinese cabbage briefly. Drain and set aside.
  2. Squeeze the excess water from the shiitake mushrooms and reserve the soaking liquid. Slice the mushrooms thinly and set aside.
  3. Drain the prawns and set aside.
  4. Heat the oil in a saucepan over medium heat. Add the garlic and spring onion and stir-fry until fragrant.
  5. Add the mushrooms and dried prawns and stir-fry for 2 minutes.
  6. Add the cabbage, water and seasoning. Bring to a boil, then simmer over low heat for 30 minutes until the cabbage is tender.
  7. Dish out. Garnish as desired and serve.

Serves 4

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Source :
HOME-STYLE
TAIWANESE COOKING
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan

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See also Taiwanese Recipe “Taiwanese-Style Kimchi Recipe”