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Recipe Baby Chinese Cabbage with Garlic in Broth

Baby Chinese Cabbage with Garlic in Broth

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    15mins

  • Cooking

    15mins

Healthy Chinese Food Vegetable Pork Dinner Lunch Less Than 30 mins

What You Will Need

Ingredients

  • 2 lb. baby Chinese cabbage
  • 1 oz. Jinhua ham strips
  • 3-4 pcs. wood ear mushroom
  • 1/2 Tbsp. goji berry
  • 2 Tbsp. cooking oil
  • 4 cloves garlic
  • 4 small ginger slices
  • 4 cups water

Seasoning

  • 1/4 cup Lee Kum Kee Japanese Style Pork Bone Soup Base
  • 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 1 Tbsp. Lee Kum Kee Premium Pure Sesame Oil

Made with
Lee Kum Kee products

Japanese Style Pork Bone Soup Base, 7 oz. (198 g)

Soup Bases

Soup Base for Pork Bone Hot Pot
Panda Brand Oyster Sauce, 20.5oz, Squeezable Bottle

Oyster Sauces

Panda Brand Oyster Sauce
Premium Pure Sesame Oil 14 fl oz (410 mL), Bottle

Sesame Oils

Premium Pure Sesame Oil

How to make it

  1. Wash baby cabbage and slice into long strips. Steam Jinhua ham and slice into strips. Soak the wood ear mushroom and goji berries in warm water until they have softened.
  2. Heat oil in a wok and sauté garlic and ginger slices. Add water and pour in Lee Kum Kee Japanese Style Pork Bone Soup Base and Lee Kum Kee Panda Brand Oyster Flavored Sauce. Add baby cabbage, goji berries and wood ear mushroom, and braise over low heat for about 10 mins. Lastly, add Lee Kum Kee Premium Pure Sesame Oil. 
  3. Serve in a clay pot (casserole). Pour the baby cabbage along with broth into the pot. Add Jinhua ham strips and serve.

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