Blanched Napa Cabbage
Easy
Tender napa cabbage quarters blanched to perfection and topped with silky soy sauce and fragrant hot oil.
Cooking Steps
11
STEP 1 OF 11
Cut the cabbage
USES
Wa Wa Choi, quartered lengthwise (800 gram)
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Open on YouTube ↗Halve the napa cabbage lengthwise, then halve again to make equal wedges.
STEP 2 OF 11
Rinse the cabbage
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Open on YouTube ↗Wash the cabbage wedges thoroughly under running water.
STEP 3 OF 11
Blanch the cabbage
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Open on YouTube ↗Place cabbage wedges into boiling water and blanch for 2 to 3 minutes.
STEP 4 OF 11
Slice the spring onion
USES
Spring Onion, finely shredded (2 bunch)
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Open on YouTube ↗Remove the tough core and finely shred the spring onion, then soak in water.
STEP 5 OF 11
Slice ginger and chilli
USES
Ginger, finely shredded (2.5 slice)·Red Hot Pepper, finely shredded (1 stick)
YouTube胡元骏的美食空间
Open on YouTube ↗Finely shred the ginger and red chilli, then soak together in water.
STEP 6 OF 11
Drain and plate cabbage
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Open on YouTube ↗Remove cabbage from pot, drain well, and arrange neatly on a serving plate.
STEP 7 OF 11
Top with garnish
YouTube胡元骏的美食空间
Open on YouTube ↗Squeeze excess water from shredded spring onion, ginger, and chilli, then place on top of the cabbage.
STEP 8 OF 11
Heat the oil
USES
Cooking Oil (2 tablespoon)
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Open on YouTube ↗Heat oil in the wok until very hot, then turn off the heat.
STEP 9 OF 11
Pour hot oil over
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Open on YouTube ↗Carefully pour the hot oil directly over the garnish on the cabbage.
STEP 10 OF 11
Warm the soy sauce
USES
Gluten-Free Soy Sauce, gently warmed (2 tablespoon)
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Open on YouTube ↗Add steamed fish soy sauce into the warm wok to gently heat it through.
STEP 11 OF 11
Drizzle soy sauce
YouTube胡元骏的美食空间
Open on YouTube ↗Pour the warmed soy sauce along the edge of the plate, not directly on the cabbage.
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