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

Recipe Ingredient

  • 200g Tientsin cabbage
  • 60g fresh gingko nuts
  • 150g fresh huai san (wild yam), sliced thickly
  • 1 tbsp kei chi
  • 1 tsp shredded ginger
  • 1 clove garlic, chopped
  • 1-2 tbsp sesame oil
  • Seasoning (A):
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • 1/2 tsp sesame oil
  • Sauce (B):
  • 1 tbsp scallop sauce
  • 1/2 tsp chicken stock powder
  • 1/2 tsp sugar
  • 1/4 tsp pepper
  • 180ml water
  • Thickening:
  • 1 tbsp potato starch mixed with 1-2 tbsp water


  1. Bring water to a boil in a saucepan. Add seasoning (A), fresh huai san and gingko nuts and bring to a boil. Cook for eight to 10 minutes. Dish out and put aside.
  2. Heat sesame oil in a wok and sauté ginger and garlic until fragrant. Add cabbage and sauce (B). Bring to a simmering boil for five to six minutes until cabbage is softened.
  3. Add prepared huai san, gingko nuts and kei chi and bring to a boil again. Add thickening to the gravy then dish out and serve immediately.

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