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Taro and Cabbage Claypot Rice (Yang Naiwu and Little Cabbage)
Homey claypot-style stir-fried rice with steamed taro chunks and napa cabbage, deglazed with yellow wine and finished with sesame oil for a soft, comforting texture.
Instructions
- 1
Wash the taro thoroughly and steam it until cooked.
- 2
Peel off the skin.
- 3
Sauté ginger and garlic until fragrant for a few minutes.
- 4
Add taro and stir-fry for 5 minutes, then add yellow wine.
- 5
Add the rice and continue to stir-fry for five minutes.
- 6
Add the cabbage and stir-fry for three minutes before serving.
- 7
Add salt, MSG, and sesame oil before taking it off the heat.
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Ingredients
Main Ingredients
- Taro300g
- rice160g
- Chinese cabbage150g
- Fresh Pineto taste
- Ginger3 slice
- alcohol10g
Seasonings
- Salt3g
- sesame oil5g
Auxiliary Ingredients
- Garlic3 pieces