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Steamed Chinese Cabbage

Flavors.of.Asia's picture
  Dried mushrooms 6
  Chinese cabbage head 1 Medium
  Finely chopped fully cooked ham 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 1 Teaspoon
  Boiling water 1⁄4 Cup (4 tbs)

Soak mushrooms in warm water for 30 minutes; squeeze to drain well.
Chop mushrooms, discarding stems.
Place Chinese cabbage in a heat-proof bowl that is at least 1 inch smaller than steamer rack.
Sprinkle mushrooms and ham over cabbage.
Dissolve bouillon granules in boiling water; pour over cabbage.
Over high heat, bring water for steaming to boiling.
Place uncovered bowl on steamer rack over boiling water.
Cover steamer; steam about 25 minutes, stirring gently once or twice.
Drain before serving.

Recipe Summary

Side Dish

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