Steamed Chinese Cabbage
|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.