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.
After the dried shrimps has soften,
Add a cup of water and simmer for about 8-10 minutes.
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
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.