Ham and Cabbage
A Zhejiang dish prized for its vibrant color and tender, aromatic flavor, made with bok choy hearts, ham, and bamboo shoot slices.
Ingredients
Cabbage hearts (washed, drained, cut into 6 cm long strips)
500 g
Soaked bamboo shoot slices (cut into slices)
25 g
Cooked ham (cut into 4.5 cm long, 1.5 cm wide slices)
75 g
Refined salt
5 g
MSG (monosodium glutamate)
3 g
Sugar
2 g
Cooking wine
4 g
Water starch slurry
25 g
Stock (broth)
250 g
Vegetable oil
500 g (actual usage 100 g)
Instructions
1
Step 1
Wash the cabbage hearts, drain well, and cut them into 6 cm long strips. Cut the ham into 4.5 cm long, 1.5 cm wide slices. Cut the bamboo shoot slices into pieces.
2
Step 2
Heat the vegetable oil in a wok to medium-hot (about 60% hot), add the cabbage hearts and briefly fry them, then remove and drain off the oil.
3
Step 3
Leave a little oil in the wok, add the stock, cabbage, cooking wine, refined salt, and sugar. Place the ham and bamboo shoot slices along the edge of the wok and simmer for about two minutes, then add the MSG. First plate the cabbage hearts, return the wok to the heat, thicken with the water starch slurry, and pour the sauce over the cabbage to serve.
