Baby Chinese Cabbage with Garlic in Broth
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
How to make it
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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.
-
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.
-
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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