Braised Cabbage with Dried Bean Curd Sticks - Exclusive

Name: Braised Cabbage with Dried Bean Curd Sticks - Exclusive
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Fatty pork slices render their richness into the wok before napa cabbage, shiitake mushrooms, and slippery bean curd sticks are added, braised briefly in a light oyster-sauce broth until the tofu skins drink up all the savory goodness.

1 hrNewEasy Hot Dishes Stir-fry Original

Instructions

1
Soak the dried bean curd sticks in advance until soft, then cut into small sections.
2
Remove the skin from the pork belly, wash it clean, and cut it into slices.
3
Clean the cabbage and cut it into sections.
4
Add a small amount of oil to the pot and put in the pork belly, stir-frying until the fat is rendered.
5
Add the shiitake mushrooms and stir-fry until fragrant.
6
Add the cabbage and stir-fry until soft.
7
Season with a little salt and oyster sauce.
8
Add the dried bean curd sticks.
9
Stir-fry evenly until fragrant.
10
Add an appropriate amount of water.
11
Bring to a boil over high heat, then reduce to medium heat and simmer for about ten minutes.
12
Finished product.
13
Finished product.