Cabbage stew

Cabbage stew

Tags

Stew
Taiwanese

Cook

Ingredients

  • Chinese cabbage
  • 1 inch ginger
  • 5 cloves garlic, sliced
  • 2 chillies, sliced
  • 2 carrots
  • Fresh shiitake mushrooms
  • 10 dried shiitake mushrooms
  • 20g dried wood ear mushrooms
  • 50g dried bean curd
  • Sesame oil
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp vegan oyster sauce
  • 1 tbsp shaoxing rice wine
  • ½ tsp chinese black vinegar
  • 2 tsp sugar
  • ½ tsp ground white pepper
  • 2 cups water
  • 2 tbsp cornstarch
  • Rice

Steps

  1. Hydrate mushrooms in boiling water for 20 minutes. Once done squeeze excess liquid out of shiitake mushrooms and discard.
  2. Pour over boiling water over tofu skins, cover and leave to soak for 20 minutes until soft.
  3. Cut Chinese Cabbage vertically into big chunks.
  4. Boil a pot of water with ½ teaspoon of salt. Cook the chinese cabbage in the boiling water until softened.
  5. Clean and cook the rice.
  6. In the wok heat sesame oil. Once hot add the ginger, garlic, chilli and carrot. Sauté until fragrant.
  7. Add cooked Chinese cabbage into the pot along with shiitake mushrooms.
  8. Tip in the tofu skins and wood ear mushrooms. Stir in the shaoxing rice wine, soy sauces, oyster sauce, vinegar, pepper and sugar.
  9. Add 400ml of the mushroom soaking water to the wok. Simmer for 10 minutes.
  10. Add cornstarch slurry and simmer until thickened.