How to Make Perfect Simple and Warming Chinese Cabbage and Clam Cream Stew

Simple and Warming Chinese Cabbage and Clam Cream Stew. Learn all about Chinese Cabbage and common way to prepare it; not only is it super healthy but it pairs well with a variety of dishes. Napa cabbage is a large-headed cabbage with firmly packed, pale green leaves that you will usually find next to bok choy in Western supermarkets. This is a typical northeastern Chinese dish that uses vinegar to really bring out the vegetable's flavor.

I added mushrooms which helped but it still needed more. I ended up adding Sriracha and that helped.. Chinese Cabbage Pork Dumplings, Pickled Chinese Cabbage And Eelery Salad, Chinese Cabbage Salad. You can have Simple and Warming Chinese Cabbage and Clam Cream Stew using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Simple and Warming Chinese Cabbage and Clam Cream Stew

1. Prepare 1/8 of Chinese cabbage.
2. Prepare 6 of Boiled clams.
3. You need 1 clove of Garlic.
4. It's 10 grams of Butter.
5. It's 1 1/2 tbsp of White flour.
6. It's 200 ml of ★Milk.
7. Prepare 2/3 tsp of ★Chicken stock granules.
8. Prepare 1 tbsp of ★White wine (if available).
9. It's 1 dash of ★Salt.
10. It's 1 dash of ★Pepper.
11. You need 1/2 tsp of ★Sugar.
12. It's 1 of Olive oil (or vegetable oil).

Chinese Cabbage Salad With Tofu and Spicy Peanut Dressing [Vegan]One Green Planet. rice vinegar, chopped cilantro, creamy peanut butter, sesame oil. Chinese cabbage is confusing at best. It is sometimes confused with a well-known subspecies, Chinensis (bok choy). Unlike the strong-flavored waxy leaves on round heads of cabbage, Chinese cabbage is thin, crisp, and delicately mild.

Simple and Warming Chinese Cabbage and Clam Cream Stew step by step

1. Divide the Chinese cabbage into leaves and stems, cut the stem into 2 cm, and roughly chop the leaves..
2. Finely chop the garlic..
3. Add butter to a frying pan and heat, shake the pan back and forth to spread out the butter once it melts, and sauté the clams on both sides for 2~3 minutes..
4. Take out the clams. Leave the scallop broth in the frying pan, and continue to Step 5..
5. Add olive oil to the frying pan from Step 3, sauté the garlic, add cabbage stems once it begins to simmer, and sauté until they wilt..
6. Add cabbage leaves to Step 5, give it a quick stir, add flour and coat everything, then stir in ★..
7. Add the clams to Step 6 and bring to a boil. Boil for about 5 minutes, check the flavor, and season with salt to taste..
8. Serve on dishes and it is done..

Chinese style cabbage is slightly crunchy when cooked, and works well as a side dish. When the cabbage starts wilting, add a little water, your diced garlic and a pinch of salt. You want just enough water to cover the bottom so that they cabbage can steam. Also called Chinese leaves, Chinese cabbage has pale, tightly wrapped, succulent leaves with crisp, broad, white ribs and a delicate, mild, sweet flavour. The firm-headed group is further divided into the short, barrel-shaped variety (sometimes called Napa cabbage), and taller cylindrical cabbages.