Ingredient and Portion
Whole chinese cabbage with braised vegetarian assortment 平湖秋月
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This vegetarian dish is perfect for entertaining guests at home. The taste is light, and has a wonderful presentation. The assortment of ingredients not only gives an array of flavours, but also different textures.
Average
80 mins
Chinese long cabbage 1kg
button mushrooms 1 can
green peas 1/2cup
oil 1tbsp
carrots 1/2pc,sliced for decoration
fried pinenuts 40g
shaoxing wine 1tbsp
button mushrooms 1 can
green peas 1/2cup
oil 1tbsp
carrots 1/2pc,sliced for decoration
fried pinenuts 40g
shaoxing wine 1tbsp
Seasoning
Marinade for cabbage:
salt 1/2tsp
chicken powder 1/4tsp (if non-vegetarian)
sugar 1/4tsp
Marinade for button mushrooms:
light soya sauce 2tsp
chicken powder (if non-vegetarian)
sugar 1/4tsp
Sauce:
light soya sauce 1tbsp
chicken powder 1/2tsp
sugar 1/2tsp
sesame oil 1tsp
water or mushroom stock 2/3cup
For thickening:
Combine 1 1/2tsp with 1tbsp water
salt 1/2tsp
chicken powder 1/4tsp (if non-vegetarian)
sugar 1/4tsp
Marinade for button mushrooms:
light soya sauce 2tsp
chicken powder (if non-vegetarian)
sugar 1/4tsp
Sauce:
light soya sauce 1tbsp
chicken powder 1/2tsp
sugar 1/2tsp
sesame oil 1tsp
water or mushroom stock 2/3cup
For thickening:
Combine 1 1/2tsp with 1tbsp water
Method
Seperate each leaf of cabbage and cut into lengths of 4 1/2inch long. Cut leaves into lengths of about 1 inch long.
Fry cabbage stalks in oil for about 1 minute, then marinade with 1/2 portion of marinade.
Stir fry the leaves of the cabbages, then marinade with rest of marinade. Place in bowl along with the stalks.
Double boil the cabbages over boiling water for about 45 minutes.
When vegetables are ready, drain away the water, and flip the vegetables onto serving plate.
Mix mushrooms with marinade. Heat some oil in wok, add in wine, and saute mushrooms, carrots and green peas. Add in sauce along with 2/3cup water, bring to the boil, then thicken sauce.
Pour sauce over and around cabbages, then sprinkle on top some pinenuts and serve.
Fry cabbage stalks in oil for about 1 minute, then marinade with 1/2 portion of marinade.
Stir fry the leaves of the cabbages, then marinade with rest of marinade. Place in bowl along with the stalks.
Double boil the cabbages over boiling water for about 45 minutes.
When vegetables are ready, drain away the water, and flip the vegetables onto serving plate.
Mix mushrooms with marinade. Heat some oil in wok, add in wine, and saute mushrooms, carrots and green peas. Add in sauce along with 2/3cup water, bring to the boil, then thicken sauce.
Pour sauce over and around cabbages, then sprinkle on top some pinenuts and serve.
Tips
Double boiling is similar to steaming, but bowl touches water when double boiling. Be careful not to let boiling water spill over into bowl.
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