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  • Recipe Baby Chinese Cabbage with Garlic in Broth

Baby Chinese Cabbage with Garlic in Broth

  • Difficulty
  • Serves
  • Preparation

    15mins

  • Cooking

    15mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

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.