Ingredients with Measurements:
- 1 head of Chinese cabbage, chopped into bite-sized pieces
- 1 block of firm tofu, cut into cubes
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 4 cups of vegetable broth
- 1 teaspoon of cornstarch
- Salt and pepper to taste
- Green onions, sliced for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add the chopped Chinese cabbage and stir-fry for 3-4 minutes until slightly wilted.
4. Add the cubed tofu, soy sauce, and oyster sauce and stir to combine.
5. Pour in the vegetable broth and bring the stew to a boil.
6. Reduce the heat to low and let the stew simmer for 10-15 minutes until the cabbage is tender and the tofu is heated through.
7. In a small bowl, whisk together the cornstarch with 1 tablespoon of water to make a slurry.
8. Slowly pour the slurry into the stew, stirring constantly, until the stew thickens slightly.
9. Season with salt and pepper to taste.
10. Serve the stew hot, garnished with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrates: 12g
Dietary fiber: 4g
Sugar: 6g
Protein: 8g
Substitutions for ingredients:
- Chinese cabbage can be substituted with regular cabbage or bok choy.
- Firm tofu can be substituted with silken tofu or tempeh.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add sliced mushrooms for extra flavor and texture.
- Use hoisin sauce instead of oyster sauce for a sweeter flavor.
- Add a tablespoon of chili paste for a spicy kick.
Tips and tricks:
- Make sure to chop the Chinese cabbage into bite-sized pieces so that it cooks evenly.
- Use a slotted spoon to remove excess liquid from the stew before serving if desired.
- For a heartier meal, serve the stew over rice or noodles.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Steamed rice or noodles
Suggested side dishes:
Steamed vegetables or a side salad
Troubleshooting advice:
- If the stew is too watery, add more cornstarch slurry to thicken it.
- If the stew is too thick, add more vegetable broth to thin it out.
Food safety advice:
Make sure to cook the stew until the cabbage is tender and the tofu is heated through to prevent any foodborne illnesses.
Food history:
Chinese cabbage, also known as Napa cabbage, is a staple ingredient in Chinese cuisine. It is often used in stir-fries, soups, and stews.
Flavor profiles:
The stew has a savory and slightly sweet flavor from the soy sauce and oyster sauce. The Chinese cabbage adds a mild, slightly sweet flavor while the tofu adds a creamy texture.
Serving suggestions:
Serve the stew as a main dish for a vegetarian meal or as a side dish for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese