Chestnut and Chinese Cabbage

Name: Chestnut and Chinese Cabbage
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 100 g Chestnuts (cooked, peeled, halved); 300 g Chinese cabbage (root and tough stems removed, cut into strips); 25 g Lard; 10 g Soy sauce; 2 g Fine salt; 5 g Cooking wine; 2 g MSG; 5 g White sugar; 10 g Water starch slurry; 2 g Chopped scallion; Ginger water, a pinch; 500 g Vegetable oil (about 50 g actually used)

This classic Shandong (Lu) cuisine Chestnut Cabbage dish features a savory, aromatic flavor, soft, tender vegetables, and a rich golden hue.

25 min

Easy

0 favorites

Ingredients

Chestnuts (cooked, peeled, halved) 100 g

Chinese cabbage (root and tough stems removed, cut into strips) 300 g

Lard 25 g

Soy sauce 10 g

Fine salt 2 g

Cooking wine 5 g

MSG 2 g

White sugar 5 g

Water starch slurry 10 g

Chopped scallion 2 g

Ginger water a pinch

Vegetable oil (about 50 g actually used) 500 g

Instructions

Prepare the ingredients

Cut the Chinese cabbage in half lengthwise after removing the root and tough stems, then cut into 7 cm long, 1 cm wide strips (at the root end, make a few vertical cuts so the heart of the cabbage stays attached). Use scissors to cut a small cross-shaped slit on each chestnut, then place them in a pot and cook through. Remove, peel, and halve each chestnut.