Oil-Braised Cabbage
A Zhejiang-style dish with a glossy, rich sheen and savory umami flavor, made with tender cabbage hearts and fresh mushrooms.
Ingredients
Cabbage
500 g
Fresh Mushrooms
250 g
Vegetable Oil
300 g
Salt
to taste
Monosodium Glutamate
to taste
White Pepper Powder
to taste
Cornstarch Slurry
to taste
Broth
to taste
Instructions
1
Step 1
Wash the cabbage and reserve the hearts for later use. Rinse the fresh mushrooms, place them in a bowl, add broth and salt, and braise briefly.
2
Step 2
Place a wok over high heat, add the vegetable oil, and heat to about 40–50% hot. Add the cabbage hearts, then increase the heat to high. Oil-braise until about 80% done, drain off the oil, then add broth and braise the cabbage hearts until fully cooked. Drain the broth and arrange the cabbage neatly on a serving plate.
3
Step 3
Clean the wok, then add broth, fresh mushrooms, salt, monosodium glutamate, and white pepper powder, and bring to a boil. Stir in the cornstarch slurry to thicken, then remove from heat and pour the sauce over the cabbage. Serve immediately.
