Braised Chinese Cabbage
A classic Zhejiang dish that is glossy, rich, and deeply savory, made from tender cabbage hearts and fresh mushrooms.
Story
Hailing from Zhejiang province, this dish is celebrated for its glossy, appetizing appearance and deeply savory flavor profile. By slowly braising tender cabbage hearts alongside fresh mushrooms, the vegetables absorb the rich seasonings, resulting in a comforting and beautifully glazed culinary creation.
Ingredients
napa cabbage
500 g
fresh mushroom
250 g
vegetable oil
300 g
salt
to taste
MSG
to taste
pepper powder
to taste
water starch
as needed
broth
as needed
Instructions
1
Step 1
Wash the Chinese cabbage, take the cabbage hearts and set aside; wash the fresh mushrooms, pour into a basin, add soup and salt, and gently simmer briefly.
2
Step 2
Place a wok over heat, pour in vegetable oil and heat until 40-50% hot. Add the cabbage hearts, immediately increase the heat, and oil-braise until 80% cooked. Drain the oil, add soup again, and braise the cabbage hearts until fully cooked. Drain the sauce, and arrange the cabbage neatly on a plate.
3
Step 3
Wash the wok, add soup, fresh mushrooms, salt, MSG, and white pepper, and bring to a boil. Drizzle in water starch to thicken the sauce, then remove from the wok, pour over the Chinese cabbage, and it is ready to serve.
