Recipe: Braised Napa Cabbage with Dried Scallops

by Mummy's Kitchen

I had half of a Napa Cabbage left in my fridge and I thought that it will be nice to cook up a delicious dish instead of just using it in soup. Braised Napa Cabbage with Dried Scallops was indeed a thumbs-up dish for our taste buds and tummies, the sweetness of the Napa Cabbage with the umami flavour of the dried scallops goes so well together.

If you are not a lover of Napa Cabbage, think twice as it has loads of goodness in them. Weight watchers will be happy to know that it is incredibly low in calories. There are many antioxidant plant compounds, Vitamins C, Vitamin K and loads of other benefits!

Nothing beats a home cooked dish that is cooked with loads of love.  Try out this easy and simple dish I am sure you will like it.

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Serves 4 persons

INGREDIENTS

½ Napa Cabbage Chinese Cabbage

1 tablespoon Oyster Sauce

60g Dried Scallops (small or medium-sized)

300ml Water

½ tablespoon Shao Xing Wine/Hua Tiao Chiew

Pinches of Salt (to taste)

Some Wolfberries

 

Optional

1½ tsp Corn flour

1 tsp Water To mix with cornflour

METHOD

  1. Rinse the dried scallops and place them in a bowl.
  2. Add 2 cup water and ½ tablespoon of cooking wine into the bowl and soak with the scallops for 20 minutes.
  3. Wash the cabbage thoroughly.
  4. Cut the cabbage leaves down the centre in half first, then stack the 2 halves over each other and cut again in half.
  5. Place the cut cabbage neatly into the frying pan.
  6. Next, mix the oyster sauce into the soaked scallops.
  7. Pour in the water and the scallops into the frying pan.
  8. Bring it to a boil and then lower the heat to braise the cabbage for about 10 to 15 minutes or till cabbage texture is to your liking.
  9. Taste and add some salt if needed.
  10. Garnish with wolfberries. Then serve immediately.

Note:

As usual, I did not add in the corn flour mixture. But if you want to, add the mixture in on Step 9.

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Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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