Easy and Tasty Chinese Cabbage Stew
My mother taught me this, and since then, this is the recipe I have been making in winter.
Add the oil from the canned tuna, as it will add extra flavor to this dish.
When you cook the Chinese cabbage, be careful not to burn it before the water seeps out from the cabbage!! Recipe by gabibi
Easy and Tasty Chinese Cabbage Stew
My mother taught me this, and since then, this is the recipe I have been making in winter.
Add the oil from the canned tuna, as it will add extra flavor to this dish.
When you cook the Chinese cabbage, be careful not to burn it before the water seeps out from the cabbage!! Recipe by gabibi
Cooking Instructions
- 1
Rinse the Chinese cabbage and cut roughly (large pieces are fine).
- 2
Put the core in the pot first and cook over low-medium heat without water or oil.
- 3
Cook the Chinese cabbage until water seeps out. Turn over lightly with chopsticks (It'll reduce to half the amount like the photo above after 10 minutes.)
- 4
Now add the leaves and cook more! (If you can’t add them all at once, add a half or third at the time.) Mix from bottom occasionally!
- 5
This picture is after about 20 minutes of cooking. Half of a large Chinese cabbage becomes this amount.
- 6
Add the canned tuna without draining the oil. Mix together!
- 7
Add ● for seasoning, cook for 10 minutes and it's done!!!
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