Quick Info

⏱️ 55 min • 🍽️ 4 servings • ⭐ 100%

Nutrition

166 cal • 4g protein • 15g carbs • 10g fat

Tags

[Dairy-Free] • [Healthy] • [Low-Carb] • [Vegan] • [Vegetarian] • [Easy] • [Dinner] • [Lunch]

Ingredients

• 750 grams Chinese cabbage, cut into large chunks
• 30 grams ginger, chopped
• 120 grams carrot, chopped
• 10 dried shiitake mushrooms, chopped
• 7 grams dried wood-ear mushroom, chopped
• 50 grams dried tofu skin
• 3 tbsp sesame oil (as cooking oil)
• 2 tbsp light soy sauce
• 2 tbsp vegan oyster sauce
• ¼ tsp ground white pepper
• 2 cups water
• Cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp warm water)
• Salt to taste

Instructions Preview

1. Add Chinese cabbage and ½ tsp salt to boil…
2. Heat sesame oil in a heavy-bottomed pot on…
3. Add cooked cabbage, mushroom-soaking liqui…

…and 2 more steps

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Recipe by: Shu-Chun Chuang • From: Tasty