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
Instructions
- 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.
