Authentic Taiwanese Cabbage Stew

Name: Authentic Taiwanese Cabbage Stew
Yield: 4
Ingredients: 1 ½ lb Chinese cabbage, cut into large chunks; ¼ cup ginger, chopped; 1 cup carrot, chopped; 10 dried shiitake mushrooms, chopped; 1 ½ teaspoons dried wood-ear mushroom, chopped; ¼ cup dried tofu skin; 3 tablespoons sesame oil, (as cooking oil); 2 tablespoons light soy sauce; 2 tablespoons vegan oyster sauce; ¼ teaspoon ground white pepper; 2 cups water; cornstarch slurry, (2 tbsp cornstarch mixed with 2 tbsp warm water); salt, to taste

Recipe by Shu-Chun Chuang from tasty.co

Lunch

Ingredients

4 servings

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1 ½ lb Chinese cabbage, cut into large chunks
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¼ cup ginger, chopped
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1 cup carrot, chopped
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10 dried shiitake mushrooms, chopped
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1 ½ teaspoons dried wood-ear mushroom, chopped
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¼ cup dried tofu skin
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3 tablespoons sesame oil, (as cooking oil)

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2 tablespoons light soy sauce
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2 tablespoons vegan oyster sauce
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¼ teaspoon ground white pepper
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2 cups water
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cornstarch slurry, (2 tbsp cornstarch mixed with 2 tbsp warm water)
•

salt, to taste

Instructions

Add Chinese cabbage and ½ tsp salt to boiling water and cook together until cabbage softens. Drain and set aside.
Heat sesame oil in a heavy-bottomed pot on medium-low heat. Once sizzling, add ginger, carrot, and shiitake mushrooms and saute for 5 minutes or aromatic.
Add cooked cabbage, mushroom-soaking liquid, and water. Then, mix in seasonings, light soy sauce, vegan oyster sauce, and ground white pepper. Finally, add wood-ear mushroom and tofu skin.
Cover with lid and simmer for 30 minutes on low heat. After 30 minutes, add cornstarch slurry and mix well.
Serve.