Steamed Chinese Cabbage Recipe
Ingredients
| Dried mushrooms | 6 | |
| 1 medium head Chinese cabbage, cut into 1 1/2-inch-thick slices | ||
| 1/2 cup finely chopped, fully cooked ham | ||
| 1 teaspoon instant chicken bouillon granules | ||
| Boiling water | 1/4 Cup (16 tbs) | |
Directions
Soak mushrooms in warm water for 30 minutes; squeeze to drain well.
Chop mushrooms, discarding stems.
Place Chinese cabbage in a heat-proof bowl that is at least 1 inch smaller than steamer rack.
Sprinkle mushrooms and ham over cabbage.
Dissolve bouillon granules in boiling water; pour over cabbage.
Over high heat, bring water for steaming to boiling.
Place uncovered bowl on steamer rack over boiling water.
Cover steamer; steam about 25 minutes, stirring gently once or twice.
Drain before serving.
Chop mushrooms, discarding stems.
Place Chinese cabbage in a heat-proof bowl that is at least 1 inch smaller than steamer rack.
Sprinkle mushrooms and ham over cabbage.
Dissolve bouillon granules in boiling water; pour over cabbage.
Over high heat, bring water for steaming to boiling.
Place uncovered bowl on steamer rack over boiling water.
Cover steamer; steam about 25 minutes, stirring gently once or twice.
Drain before serving.
Chef
