Authentic Taiwanese Cabbage Stew
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 4 servings
- 1 ½ lb Chinese cabbage (750 g), cut into large chunks
- ¼ cup ginger (30 g), chopped
- 1 cup carrot (120 g), chopped
- 10 dried shiitake mushrooms, chopped
- 1 ½ teaspoons dried wood-ear mushroom (7 g), chopped
- ¼ cup dried tofu skin (50 g)
- 3 tablespoons sesame oil, (as cooking oil)
- 2 tablespoons light soy sauce
- 2 tablespoons vegan oyster sauce
- ¼ teaspoon ground white pepper
- 2 cups water (480 mL)
- cornstarch slurry, (2 tbsp cornstarch mixed with 2 tbsp warm water)
- salt, to taste
Nutrition Info
- Calories 142
- Fat 11g
- Carbs 8g
- Fiber 3g
- Sugar 4g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Add Chinese cabbage and ½ tsp salt to boiling water and cook together until cabbage softens. Drain and set aside.
- Heat sesame oil in a heavy-bottomed pot on medium-low heat. Once sizzling, add ginger, carrot, and shiitake mushrooms and saute for 5 minutes or aromatic.
- Add cooked cabbage, mushroom-soaking liquid, and water. Then, mix in seasonings, light soy sauce, vegan oyster sauce, and ground white pepper. Finally, add wood-ear mushroom and tofu skin.
- Cover with lid and simmer for 30 minutes on low heat. After 30 minutes, add cornstarch slurry and mix well.
- Serve.
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