Tuesday, February 17, 2009

Braised Chinese Cabbage With Dried Scallops

I have been scratching my head lately as to what to cook for our dinners @___@ I have half a chinese cabbage left in the fridge and I was looking at it for sometime and thinking how to cook it…guess what ? I braised the chinese cabbage with the dried scallops that I have in the fridge..haha trust me, this dish was good and surprisingly the family loves it. Easy to prepare and yummiliciously good. Piggies love these dried scallops whether they are in their soup or in chicken dishes, they have no objections as to how they are being prepared. They love scallops whether fresh or dried form ^____* thus making it is easier for the home chef then!

In less than an hour, I have the dish ready for dinner. The essence from the dried scallops blended well with the cabbage and now this dish has become Momsie’s signature dish :P

Braised Chinese Cabbage With Dried Scallops

1 chinese cabbage – cut into halves ( do not cut the head )

50 gms dried scallops – wash & soaked for 5 minutes in hot water
8 big button mushrooms – cut into halves
1 carrot – cut into slices

2 pips of garlic – chopped finely
2 tbsp of oyster sauce
1 tsp of dark soy sauce
1 tbsp Chinese cooking wine
1 cup of chicken broth / water

Thickening: (combined)

1 tbsp of corn flour
3 tbsp of water
Salt to taste

3 tbsp of oil

First soak the cabbage in salt water for 15 minutes. Do not cut off the cabbage head. Wash the cabbage leave by leave as to remove the sand that is still lodged between the leaves. Dripped dry the cabbage.

Heat up the oil in a wok and put in the cabbage and oil fry it till it is half cooked . Take out and leave aside. Remove the remaining oil from the wok.

Heat up wok under high flame, add in the chopped garlic and stir fry till fragrant, add in the dried scallops and carrots and continue to stir fry for 5 minutes. Add in the oyster sauce, dark soy sauce and cooking wine , 1 cup of chicken broth or just water into the wok and cook till the broth boils . Add in the cooked cabbage and braised under low flame till the cabbage is tender soft. When ready to dish up, add in the thickening and add salt to taste . Dish up and serve it with white rice.



  1. Hi! This dish looks so yummy and simple to cook that I may try in a few days time. Besides, I've got most of the ingredients on hand. :) One question though. The "chinese cabbage" in the recipe is it "高丽菜" or "小白菜". Looks like "小白菜" to me... Hope you don't mind my asking.

  2. Hi MH,

    It is ' wong nga pak' in cantonese. I am not good in mandarin :P The leaves are curly . Hope you get it right :)

  3. I like dried scallops too. Must buy some and try this out. Thanks for sharing.

  4. Hi Little Inbox,

    You shld try this esp if you like dried scallops ..it is delicious :)

  5. Braising it--what a great idea :). I love adding cabbage to soups, it almost adds a subtle sweetness to it. The combination of veggies you used sounds delicious!

  6. Hi Sophie,

    Thanks for dropping by :) This dish is indeed yummiliciously good!

  7. I always thought that scallops had to be soaked first. I always covet them when I am home in Malaysia. Maybe I will buy some back this time.


Related Posts Plugin for WordPress, Blogger...