Braised Napa Cabbage with Shiitake Mushrooms, Dried Scallops and Fatt Choy
Braised Napa Cabbage with Shiitake Mushrooms, Dried Scallops and Fatt Choy is one of those Chinese New Year dishes that we love having second or even third helpings of. Our RECIPE of the day is pretty easy to cook and its a delicious dish full of umami flavors from the mushrooms and scallops. Try making this dish for the Lunar New Year meal.
Recipe by Mama Ding
Total Time | 1 hr 30 mins
Prep Time | 10 mins
Cook Time | 1 hr 20 mins
Servings : 6 - 8
Ingredients
1 large (about 1.5 kg/3.3 lb) Chinese Cabbage/Napa Cabbage/Wong Bok, half the whole head
4 tbsp cooking oil
5 pips garlic, peeled and smashed
8 pips garlic, peeled and minced
10 g fatt choy (Chinese black moss), soaked and drained
80 g (3 tbsp) dried scallops, washed and soaked in 1 cup hot water
12 pieces of dried shiitake mushrooms, washed and soaked in hot water
2 tbsps oyster sauce
1 tbsp Huatiao wine
750 ml (3 and 1/4 cup) water for braising
1 piece of dried cuttlefish, soaked (optional)
2 tsp cornstarch mixed with 2 tsp water as thickening
salt to taste
white pepper powder to taste
Method
01 Heat 2 tbsps oil in a large pan. Add in the smashed garlic when pan is hot. Pan sear the Napa Cabbage halves for 3 mins till they are lightly caramelized. Turn over and pan sear the other side.
Dish up and set aside both the seared cabbage and garlic.
02 Heat the remaining 2 tbsps oil in a wok/pan. Add the minced garlic and fry for 2 mins.
Drain the cuttlefish (if using), mushrooms and scallops well. Reserve the soaking water to use for braising.
Add the cuttlefish, mushrooms and scallops. Saute for 5 mins.
Add in the soaking water. Bring to the boil and simmer on medium high heat for 30 mins or until the mushrooms are soft.
03 Add in oyster sauce, Huatiao wine and the pan-seared Napa Cabbage and garlic prepared earlier.
Add half cup water if necessary. You want enough liquid so that the Napa Cabbage can braise properly.
Braise for 30 mins or until the gravy is infused into the Napa Cabbage.
04 Add the fatt choy (Chinese black moss) and cook for 2 mins.
Add thickening. Add salt and pepper to taste. Bring to a boil while stirring then turn off heat.
Dish up and serve hot.
05 When serving, place the Napa Cabbage at the bottom, the mushrooms and scallops on top. The sauce/gravy is poured over.
Serve with rice or eat it on its own.
Notes
If using large shiitake mushrooms, half them. You can use 1 large Napa Cabbage or a few small ones for this recipe.
The dried scallops used are the small ones.
Can fresh shiitake mushrooms and fresh scallops be used in this recipe? We've never tried it with fresh mushrooms and scallops. You can try it out and see if you like the taste. Braising time should be shortened if using fresh mushrooms and scallops.
The fatt choy (Chinese black moss) is a must have. It adds a dimension to this dish that no other substitute can replace.
The dried cuttlefish is added to add flavor to the braising sauce. Omit if you can not get hold of some..
For pictures of the ingredients, please go to the Pantry section.