Shredded Chinese Cabbage with Dried Tofu Shreds

Introduction:

Today, I am going to present a recipe that involves sweet bean sauce which tastes sweet and salty. It is often used in noodles and salads. I also often eat cucumbers with it. I love this kind of sauce because it will not only enhance the flavor to the dish, but also add color to it. Read the rest of this entry »

Sauteed Napa Cabbage

Introduction:

Napa cabbage that is to be used in today’s recipe is a little bit different from the commonly-known Chinese cabbage or napa cabbage. The leaves are much slimmer and longer than the usual ones. The color is greener, too. Read the rest of this entry »

Chinese Cabbage Recipe

Introduction to the Chinese Cabbage Recipe – fried with Wood Ear Fungus:

Both the Chinese cabbage and the wood ear are my favorites. The reason for me loving the Chinese cabbage can be found here. I like the feeling when I chew the wood ear fungus. Like the jelly fish, it is a combination of slippery and crispy. No wonder it is also known as jelly ear fungus. Read the rest of this entry »

Cabbage Soup Recipe

Introduction to the Milky Cabbage Soup Recipe:

To be honest, I have never cooked cabbage soup before in my life because I had thought the cabbage is not a kind of vegetable for soup. This recipe for cabbage soup is included in a Chinese vegetarian recipes book. Wondering what it would taste like, I decided to have a try today. Read the rest of this entry »

Seen from the picture above, this dish is the combination of the Ma La Chinese Cabbage Recipe and the Sweet and Sour Chinese Cabbage recipe that we displayed previously.

As you can see, I used the same preparation method (the Chinese cabbage is ripped into pieces by hand) of the Chinese cabbage with that of the sweet and sour Chinese cabbage recipe, but the same ingredients, seasonings, and cooking steps with those used in the Ma La Chinese cabbage dish. Read the rest of this entry »