- 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.
- 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.
- 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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