Spicy and Sour Baby Napa Cabbage Stir-Fried with Red Ginseng Exclusive

Name: Spicy and Sour Baby Napa Cabbage Stir-Fried with Red Ginseng Exclusive
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Hot Dishes
Ingredients: 150g Ready-to-eat Arctic Red Ginseng; 1 piece Bok choy; 1 spoon Peanut oil; to taste scallion; 20g Sour Soup Fatty Beef Seasoning Packet; a pinch Salt; 1 tsp light soy sauce; 1 tsp Vinegar

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.

10 minNewEasy Hot Dishes Stir-fry Sour Spicy

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.