Napa Cabbage in Chicken Broth and Water Spinach in Chinese Sauce

CookingWithSteven's picture

May. 03, 2011

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.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 138Calories from Fat 13

 % Daily Value*

Total Fat 1 g1.5%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 883 mg36.79%

Total Carbohydrates 17 g5.7%

Dietary Fiber 4 g16%

Sugars 6 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet