Recipe Ingredient
- 350g Tientsin cabbage, halve the leaves lengthways then cut into 8cm pieces
- 1 piece (8-10g) dried scallop, shredded
- 1 tbsp sesame oil
- 1/2 tbsp finely shredded ginger
- 1 clove garlic, finely chopped
- Thickening:
- 1/2 tbsp potato starch mixed with 2 tbsp water or chicken stock
- Seasoning (A):
- 1/4 tsp sugar
- A pinch of salt
- Sauce (B):
- 180ml fresh chicken stock
- 1/2 tsp Chinese rice wine (optional)
- 1/2 tsp sugar or to taste
- 1/8 tsp salt
- 1/4 tsp pepper
- 1 tbsp scallop sauce
- 1/4 tsp chicken stock granules
Instructions
- Bring a pot of water with seasoning (A) to a boil and scald cabbage leaves for five to six minutes until soft. Dish out and put aside.
- Heat sesame oil in a saucepan and fry ginger, garlic and dried scallop until fragrant. Add combined sauce (B) and bring to a boil.
- Add cabbage and cook briefly, then add thickening to the sauce and toss the vegetable briefly.
- Dish out and serve at once.
