Chinese White Cabbage With Crab and Egg Sauce Recipe
Chinese White Cabbage With Crab and Egg Sauce Recipes
Chinese white cabbage
Discard the old leaves and use just
the tender young leaves at the centre of the cabbage.
Wash and cut into 5 cm lengths.
Mix 1 cup stock with 1/2 teaspoon
salt, 1/2 teaspoon sugar, sesame oil and pepper for gravy.
Boil 2 cups water with 1/4 teaspoon
salt in a pan and when it boils put in the white cabbage.
Cover and cook for 5 minutes.
Rinse vegetables in cold water and
Heat 2 tablespoons oil in a pan and
Add in fish sauce.
Arrange cabbage leaves on a
Heat another 2 tablespoons oil and
fry the shallots until golden brown.
Add the gravy mixture and crabmeat.
When the gravy boils, thicken with
tapioca flour blended with 1 tablespoon water.
Season to taste and turn off the
Add in a beaten egg and 1
Stir once and pour over the
To serve, sprinkle pepper and serve
Serves 4 - 6
Traditionally, the clay pot was the only
cooking utensil available in China and thus evolved the art of clay pot
cooking which has been perfected over the years.
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