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Simple and Warming Chinese Cabbage and Clam Cream Stew
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A picture of Simple and Warming Chinese Cabbage and Clam Cream Stew.

Simple and Warming Chinese Cabbage and Clam Cream Stew

cookpad.japan
cookpad.japan @cookpad_jp

Whenever there is a lot of Chinese cabbage on display at the vegetable shop, I want to make stews, stir-fries, marinades, and cream stew one after the other. I love adding scallops to my basic seafood cream stew the most.

It might look like a lot of cabbage when you are cutting it, but the water content will cook out and it will shrink, so it is okay.
In Step 3, sauté so that the butter does not burn.
In Step 6, reduce to a low heat when adding in after bringing it to a boil. For 2 servings. Recipe by Ri-karu

Whenever there is a lot of Chinese cabbage on display at the vegetable shop, I want to make stews, stir-fries, marinades, and cream stew one after the other. I love adding scallops to my basic seafood cream stew the most.

It might look like a lot of cabbage when you are cutting it, but the water content will cook out and it will shrink, so it is okay.
In Step 3, sauté so that the butter does not burn.
In Step 6, reduce to a low heat when adding in after bringing it to a boil. For 2 servings. Recipe by Ri-karu

Read more

Simple and Warming Chinese Cabbage and Clam Cream Stew

cookpad.japan
cookpad.japan @cookpad_jp

Whenever there is a lot of Chinese cabbage on display at the vegetable shop, I want to make stews, stir-fries, marinades, and cream stew one after the other. I love adding scallops to my basic seafood cream stew the most.

It might look like a lot of cabbage when you are cutting it, but the water content will cook out and it will shrink, so it is okay.
In Step 3, sauté so that the butter does not burn.
In Step 6, reduce to a low heat when adding in after bringing it to a boil. For 2 servings. Recipe by Ri-karu

Whenever there is a lot of Chinese cabbage on display at the vegetable shop, I want to make stews, stir-fries, marinades, and cream stew one after the other. I love adding scallops to my basic seafood cream stew the most.

It might look like a lot of cabbage when you are cutting it, but the water content will cook out and it will shrink, so it is okay.
In Step 3, sauté so that the butter does not burn.
In Step 6, reduce to a low heat when adding in after bringing it to a boil. For 2 servings. Recipe by Ri-karu

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Ingredients

2 servings
  1. 1/8Chinese cabbage
  2. 6Boiled clams
  3. 1 cloveGarlic
  4. 10 gramsButter
  5. 1 1/2 tbspWhite flour
  6. 200 ml★Milk
  7. 2/3 tsp★Chicken stock granules
  8. 1 tbsp★White wine (if available)
  9. 1 dash★Salt
  10. 1 dash★Pepper
  11. 1/2 tsp★Sugar
  12. 1Olive oil (or vegetable oil)
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Steps

  1. 1

    Divide the Chinese cabbage into leaves and stems, cut the stem into 2 cm, and roughly chop the leaves.

    A picture of step 1 of Simple and Warming Chinese Cabbage and Clam Cream Stew.
  2. 2

    Finely chop the garlic.

  3. 3

    Add butter to a frying pan and heat, shake the pan back and forth to spread out the butter once it melts, and sauté the clams on both sides for 2~3 minutes.

    A picture of step 3 of Simple and Warming Chinese Cabbage and Clam Cream Stew.
  4. 4

    Take out the clams. Leave the scallop broth in the frying pan, and continue to Step 5.

    A picture of step 4 of Simple and Warming Chinese Cabbage and Clam Cream Stew.
  5. 5

    Add olive oil to the frying pan from Step 3, sauté the garlic, add cabbage stems once it begins to simmer, and sauté until they wilt.

    A picture of step 5 of Simple and Warming Chinese Cabbage and Clam Cream Stew.
  6. 6

    Add cabbage leaves to Step 5, give it a quick stir, add flour and coat everything, then stir in ★.

    A picture of step 6 of Simple and Warming Chinese Cabbage and Clam Cream Stew.
  7. 7

    Add the clams to Step 6 and bring to a boil. Boil for about 5 minutes, check the flavor, and season with salt to taste.

    A picture of step 7 of Simple and Warming Chinese Cabbage and Clam Cream Stew.
  8. 8

    Serve on dishes and it is done.

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cookpad.japan
cookpad.japan @cookpad_jp
on November 03, 2013 02:42

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

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