Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, simple and warming chinese cabbage and clam cream stew. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Learn all about Chinese Cabbage and common way to prepare it; not only is it super healthy but it pairs well with a variety of dishes. Napa cabbage is a large-headed cabbage with firmly packed, pale green leaves that you will usually find next to bok choy in Western supermarkets.. Cook Chinese Cabbage Recipes on Yummly
Simple and Warming Chinese Cabbage and Clam Cream Stew is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Simple and Warming Chinese Cabbage and Clam Cream Stew is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have simple and warming chinese cabbage and clam cream stew using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Simple and Warming Chinese Cabbage and Clam Cream Stew:
- Prepare 1/8 Chinese cabbage
- Make ready 6 Boiled clams
- Take 1 clove Garlic
- Make ready 10 grams Butter
- Make ready 1 1/2 tbsp White flour
- Prepare 200 ml ★Milk
- Make ready 2/3 tsp ★Chicken stock granules
- Prepare 1 tbsp ★White wine (if available)
- Get 1 dash ★Salt
- Get 1 dash ★Pepper
- Prepare 1/2 tsp ★Sugar
- Make ready 1 Olive oil (or vegetable oil)
Simple is good but as written this was too bland in my opinion. I added mushrooms which helped but it still needed more. I ended up adding Sriracha and that helped. Infuse the oil with aromatics and then toss at a high heat, This adds a smoky flavor to the sweet cabbage to make a quick and delicious side dish.
Steps to make Simple and Warming Chinese Cabbage and Clam Cream Stew:
- Divide the Chinese cabbage into leaves and stems, cut the stem into 2 cm, and roughly chop the leaves.
- Finely chop the garlic.
- Add butter to a frying pan and heat, shake the pan back and forth to spread out the butter once it melts, and sauté the clams on both sides for 2~3 minutes.
- Take out the clams. Leave the scallop broth in the frying pan, and continue to Step 5.
- Add olive oil to the frying pan from Step 3, sauté the garlic, add cabbage stems once it begins to simmer, and sauté until they wilt.
- Add cabbage leaves to Step 5, give it a quick stir, add flour and coat everything, then stir in ★.
- Add the clams to Step 6 and bring to a boil. Boil for about 5 minutes, check the flavor, and season with salt to taste.
- Serve on dishes and it is done.
Turn to medium low heat, drizzle soy sauce over the cabbage and stir a few times to mix everything well. Last fall I visited New England in the American Northeast, and had a real seafood journey! I used Maryland clams in this video, and local Portland, Maine clams in my bok choy muchim video, but any good quality fresh clams will work well. Chinese style cabbage is slightly crunchy when cooked, and works well as a side dish. Take the outer leaves off of the cabbage.
So that’s going to wrap it up for this special food simple and warming chinese cabbage and clam cream stew recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
