Braised Chestnuts with Napa Cabbage

Name: Braised Chestnuts with Napa Cabbage
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 400 g napa cabbage hearts; 1 can canned chestnuts (or 250 g raw chestnuts); 40 g neutral oil; 2 g minced scallion; 2 g minced ginger; 20 g cooking wine; 5 g soy sauce; 5 g sugar; 2 g salt; 5 g MSG; 35 g cornstarch slurry; 5 g sesame oil; stock, to taste

Shandong-style braised Chinese cabbage with chestnuts: savory and tender, with the natural sweetness of chestnuts.

40 min

Easy

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Ingredients

napa cabbage hearts 400 g

canned chestnuts (or 250 g raw chestnuts) 1 can

neutral oil 40 g

minced scallion 2 g

minced ginger 2 g

cooking wine 20 g

soy sauce 5 g

sugar 5 g

salt 2 g

MSG 5 g

cornstarch slurry 35 g

sesame oil 5 g

stock to taste

Instructions

Ingredient Preparation

Cut the napa cabbage hearts lengthwise into long strips. Blanch the canned chestnuts in boiling water. If using raw chestnuts, score them, boil until tender, peel, and cut them in half.

Pre-cooking the Cabbage

Steam the cabbage in a steamer until softened, or blanch in boiling water until tender, then arrange the strips neatly on a serving plate.

Braising to Finish

Heat the oil in a wok over medium heat, add the minced scallion and ginger, and stir-fry until fragrant. Pour in the cooking wine, then add the soy sauce, salt, stock, sugar, and MSG. Add the chestnuts and a touch of sugar, turn down to low heat, and simmer briefly. Thicken with the cornstarch slurry, toss to coat, drizzle with sesame oil, and serve.