• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

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


  1. 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.
  2. Heat sesame oil in a saucepan and fry ginger, garlic and dried scallop until fragrant. Add combined sauce (B) and bring to a boil.
  3. Add cabbage and cook briefly, then add thickening to the sauce and toss the vegetable briefly.
  4. Dish out and serve at once.

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