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Napa Cabbage In Chicken Broth And Water Spinach In Chinese Sauce

Ingredients
For the napa cabbage
  Chicken broth 14 1⁄2 Ounce
  Dried scallops 1⁄2 Cup (8 tbs), soaked
  Napa cabbage head 1⁄2 Medium
  Oyster sauce 1 Tablespoon
  Shitake mushrooms 2 Small
  Garlic 2 Clove (10 gm)
For the water spinach
  Water spinach 1 Bunch (100 gm), chop (into 1 inch pieces)
  Bean curd 1 Tablespoon (Fermented)
Directions

FOR THE NAPA CABBAGE IN CHICKEN BROTH

MAKING
1. In a pan pour oil and sauté the garlic, add the napa cabbage, pour the chicken broth.
2. Stir over high heat, add mushrooms and scallops, cook until the napa cabbage is soft.
3. Once done remove and transfer in a serving plate, drizzle oyster sauce and place the shitake mushrooms and scallops on top.

SERVING
4. Serve with steamed rice.

FOR THE WATER SPINACH IN CHINESE SAUCE

MAKING
1. In another pan pour oil and sauté the garlic, add the morning glory stems and sauté it well.
2. In another bowl dilute the fermented bean curd with little water.
3. After few minutes add the morning glory leaves to the pan and stir.
4. Pour the bean curd on the morning glory and stir fry, cover and allow it to cook for 1 minute with the steam.
5. Transfer in a serving plate.

SERVING
6. Serve with steamed rice.

Things You Will Need
Wok

Recipe Summary

Difficulty Level: 
Medium
Channel: 
DiabeticLiving
Cuisine: 
Chinese
Course: 
Main Dish
Taste: 
Savory
Method: 
Stir Fried
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
2

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