Steamed Baby Cabbage with Garlic and Vermicelli
Baby cabbage is blanched, topped with chewy vermicelli and a garlicky chopped-pepper sauce, then steamed and finished with a sizzle of hot oil for a tender, savory Cantonese-style vegetable dish.
Instructions
- 1
Wash the baby cabbage and make two cross cuts.
- 2
Blanch in boiling water for 30 seconds.
- 3
Transfer to a plate and serve.
- 4
Soak the vermicelli in warm water for 15 minutes, drain the water, and arrange on a plate.
- 5
Finely chop the green onions, ginger, and garlic and set aside.
- 6
When the oil is about 80% hot, add the minced green onions, ginger, garlic, and chopped chili paste to fry until fragrant, then add vinegar, sugar, oyster sauce, and MSG, and use light soy sauce to slightly adjust the saltiness.
- 7
Pour the stir-fried sauce over the vermicelli, and steam it for ten minutes.
- 8
Sprinkle with chopped green onions and drizzle a spoonful of hot oil, then it's ready to serve.
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Ingredients
Main Ingredients
- Bok choy2 颗
- fans50g
- Garlic10 颗
- Green onion2 stick
Auxiliary Ingredients
- Old ginger15g
- chopped green onions5g
Seasonings
- Chopped Chili Sauce1 spoon
- Oyster sauce2 匙
- Edible oil1 spoon
- MSG2 匙
- white sugar2 匙
- Black vinegar2 匙
- light soy sauce1 匙