Spicy and Sour Baby Napa Cabbage Stir-Fried with Red Ginseng Exclusive
Ready-to-eat Arctic red sea cucumber and tender baby napa cabbage wok-fry with a packet of sour-soup hotpot base, the gentle seafood meeting fiery, tangy broth flavors for a bold, warming dish.
Instructions
- 1
Ingredient image: Clean the baby cabbage and cut into pieces, thaw the red ginseng and cut into pieces, and clean the green onions and cut into sections.
- 2
Put red ginseng into cold water, add cooking wine, bring to a boil, and blanch briefly to remove the fishy smell.
- 3
Heat oil in a wok, then add the green onions and stir-fry until fragrant.
- 4
Add the sour soup beef ingredients and stir-fry with red ginseng.
- 5
Add the baby cabbage.
- 6
Add salt, light soy sauce, and vinegar, and stir-fry the baby cabbage until it softens.
- 7
Finished product image.
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Ingredients
Main Ingredients
- Ready-to-eat Arctic Red Ginseng150g
- Bok choy1 颗
- Sour Soup Fatty Beef Seasoning Packet20g
Seasonings
- Peanut oil1 spoon
- Salta pinch
- light soy sauce1 匙
- Vinegar1 匙
Auxiliary Ingredients
- scallionto taste