14 Pavillion Drive, Airport Oaks, Auckland


Hot Pot : Stew Cabbage

Hot Pot : Stew Cabbage
Serves: Ready In:


Chinese Cabbage     300 g
Dry Fried Beancurd     3 pcs
Dry Black Mushrooms     8 pcs
Carrot     1/3 pc
Salt    2  tbsp
Chinese Parsley     some  


1)   Cut the cabbage into small bite-sizes, clean and wipe dry
2)   Shred the dry fried beancurd and carrot, clean and wipe dry
3)   Soak the dry black mushrooms, remove stalks, shred and wipe dry
4)   Heat wok with 2 tbsp of oil, stir fry the shredded materials, dish up
5)   Heat clay pot, pour in all the shredded materials and 2 tbsp salt
6)   Add water to 75% full, cook until cabbage soft
7)   Sprinkle Chinese parsley on, serve in hot

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