Braised Meat with Dried White Cabbage
Dried white cabbage is called “pak choy kon” in Chinese.
Scald the pork and chicken in a pot of boiling water for 5 to 6 minutes. Rinse and drain.
Cut the dried cabbage into sections and soak in water for 5 minutes, or until softened. Rinse, drain and squeeze out the moisture.
Heat the sesame oil in a pot and stir-fry the meats briefly. Add the smoked garlic and cabbage. Toss to combine.
Add the seasoning and dates, and pour in the water. Bring to boil. Cover, and lower heat. Braise for 50 to 60 minutes, or until meat is tender.
Add the thickening, bring back to boil and add the rice wine. Turn off heat.
Tags: Amy Beh, braised meat, Cook's Nook, White Cabbage