Cabbage Stew
Comforting Taiwanese cabbage stew enriched with dried shrimp, pork rinds, and two varieties of mushroom, slow‑simmered until deeply flavored and topped with crispy egg strips and fresh cilantro.
INGREDIENTS
3 tbsp – vegetable oil
¾ oz – dried shrimp
1 tbsp – ginger, grated
1½ oz – pork rinds, rehydrated
4 cups – Chinese cabbage, sliced
8 cups – water
1 tbsp – hondashi®
1 tbsp – salt
1 tbsp – rice wine
⅓ cup – carrots, sliced
1 oz – red radish, sliced
1½ oz – wood‑ear mushrooms, rehydrated and sliced
1½ oz – shiitake mushrooms, rehydrated
1 egg – fried crispy and cut into thin strips
Garnish: sesame oil, cilantro
DIRECTIONS
1. In a pot over medium heat, add oil, dried shrimp, and ginger; stir‑fry for 2 minutes.
2. Add water, cabbage, pork rinds, hondashi®, salt, and rice wine; simmer for 60 minutes.
3. Add carrots, radish, wood‑ear mushrooms, shiitake mushrooms, and crispy egg strips; simmer for another 15–20 minutes.
4. Drizzle with sesame oil, sprinkle with cilantro, and serve.
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