「Baby Cabbage in Superior Broth」

Ingredients and amounts

• 700g baby cabbage
• 10g enoki mushrooms (optional, to taste)
• 1 preserved century egg (optional)
• luncheon meat or ham sausage (to taste)
• 3g scallion
• 10g garlic
• 10g ginger
• 300g water
• oyster sauce (to taste)
• sugar (to taste)
• salt (to taste)
• MSG (to taste)

Step-by-step method

1. 1

   Step 1

   Wash the baby cabbage, cut it vertically into sections.

2. 2

   Step 2

   Cut the scallion into small pieces. Slice the garlic. Slice the ginger.

3. 3

   Step 3

   Dice the century egg. Dice the ham or luncheon meat into 1 cm cubes.

4. 4

   Step 4

   Wash and separate the enoki mushrooms.

5. 5

   Step 5

   Bring water to a boil. Blanch the baby cabbage for 10 seconds, then drain.

6. 6

   Step 6

   Heat the wok over high heat, add oil to coat, then discard. Add a little fresh oil.

7. 7

   Step 7

   Reduce to low heat. Add scallion, garlic, and ginger. Fry until fragrant.

8. 8

   Step 8

   Add 300g water (enough to cover the cabbage). Add the baby cabbage, enoki mushrooms, and luncheon meat.

9. 9

   Step 9

   Add oyster sauce, sugar, salt, and MSG. Bring to a boil.

10. 10

    Step 10

    Cook for 3 minutes. Arrange the baby cabbage on a plate, top with century egg, and pour the broth over.

11. 11

    Step 11

    Serve.