Chinese, Vegetable

Chinese Cabbage With Dried Shrimp And Beancurd Sheet


I like eating Chinese cabbage but you will seldom see me with it. Why? Because Chinese cabbage is ‘cold’ in nature. Eating lots of it will cause heavier vaginal discharge (sorry guys) and period. This vegetable however is ideal for expelling ‘heat’, promotes urination and treats malaria.

This recipe is adapted from a book called Cook Easy! Eat Healthy! I forgo the use of chicken and stock. Instead I add beancurd sheet. Hope I can share more of the recipes from this book.

Chinese Cabbage with Dried Shrimp & Beancurd Sheet
Chinese Cabbage with Dried Shrimp and Beancurd Sheet

Meanwhile let’s have this a go…

Chinese Cabbage
Take a medium size Chinese cabbage.

Soak & Rinse Chinese Cabbage
Tear it from the end and soak with salt.

Chinese Cabbage
Rinse well and let it dry.

Meanwhile,

Handful of Dried Shrimps
Take a handful of dried shrimps.

Soaking Dried Shrimps
Soak with warm water (so that it will soften faster)

Mung Bean Thread
Next, take a bundle of mung bean thread (tang hoon/glass noodle).

Soaking Mung Bean Thread
Soak with warm water too.

Soaking Beancurd Sheet
Soak beancurd sheet (mine is already soft) with water to clean it.

After the dried shrimps has soften,

Chopped Dried Shrimps & Garlic
Roughly chop dried shrimps and garlic.

Slice Beancurd Sheet
Next, slice beancurd sheet about 2cm wide.

Chop Chinese Cabbage
Do the same with Chinese cabbage.

Stir Fry Ginger & Shrimps
Heat oil in the wok. Stir fry ginger and shrimp until fragrant.

Add Chinese Cabbage To Wok
Put in Chinese cabbage.

Stir Fry Chinese Cabbage
Stir fry it.

Add a cup of water and simmer for about 8-10 minutes.

Add Beancurd & Mung Bean Thread
Lastly add mung bean thread, beancurd sheet, salt and sugar. Cook for another 3 minutes.

Chinese Cabbage with Dried Shrimp & Beancurd Sheet
It’s yummy. It’s healthy. Hope you like it. 🙂

Chinese Cabbage With Dried Shrimp
Adapted from Cook Easy! Eat Healthy!

1 medium size Chinese cabbage (also known as Napa cabbage)
a handful of dried shrimps, soaked
1 bundle mung bean thread (also known as tang hoon/glass noodle), soaked
2 cloves garlic
2 sheets beancurd sheet (fu chuk in Cantonese)
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon oil

Method:
1. Tear cabbage leaf and soak with salt. Rinse well and drain it.

2. Soak a handful of dried shrimps and mung bean thread with warm water until soft. Drain well.

3. Soak beancurd sheet with water to clean. Then slice beancurd sheets and cabbage leaf about 2cm wide.

4. Roughly chop garlic and dried shrimps.

5. Heat wok with 1 tablespoon oil. Stir fry garlic and shrimp until fragrant.

6. Add Chinese cabbage and stir fry for about 3 minutes.

7. Add 1 cup of water and let simmer for about 8-10 minutes.

8. Lastly add mung bean thread, beancurd sheet, salt and sugar.

9. Cook for another 3 minutes. Serve with warm rice.

Happy cooking!

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6 Comments

  • Reply smallkucing February 27, 2011 at 3:31 pm

    add “kum Chum”(dried lily bulb?) and the mushroom taste nicer

    • Reply Che-Cheh February 27, 2011 at 5:21 pm

      I’ve never tried dried lily bulb before. Thanks for the recommendation.

  • Reply cazzycazz February 27, 2011 at 3:50 pm

    Thanks for sharing and the recipe! This will serve as my dinner really soon 🙂 Don’t normally eat rice or heavy meal for dinner, food as light as this dish or salad will be just great for me 🙂

    • Reply Che-Cheh February 27, 2011 at 5:22 pm

      I eat rice for dinner but in small quantity. I eat more side dishes. 🙂

  • Reply Nava Krishnan February 27, 2011 at 5:56 pm

    yummy yummy, easy to make also

    • Reply Che-Cheh February 27, 2011 at 6:37 pm

      Oh yes 🙂

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