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Fried Chinese Cabbage and Bean Curd

Nutritional Value

Chinese cabbage is rich in calcium. It also contains carotene and vitamin A which have antioxidant effects.

Bean curd is a soybean product, rich in protein and calcium. The soya saponins in bean curd has anti-inflammatory effects while the lecithin can reduce cholesterol and prevent cardiovascular disease.

Ingredients

  • 120g bean curd
  • 500g Chinese cabbage
  • 3 pieces dried scallops
  • 3 pieces fresh ginger
  • 1 garlic
  • 1 pinch salt
  • 1 pinch pepper

Directions

  1. Wash the dried scallops and soak them overnight. Tear the scallops and keep the water. 
  2. Wash the bean curd and Chinese cabbage. Chop them into shorter size.
  3. Peel the garlic and mince it.
  4. Put cold oil into a hot pan.  Fry the scallops and set aside.
  5. Add the ginger and garlic, stir, until they smell nicely. Add Chinese cabbage and fry.
  6. When the Chinese cabbage is a bit softened, add bean curd and some scallops. Leave some scallops for later use. Stir and mix them well.
  7. Add in the scallop water and some hot water. Bring to boil and cook it under low-heat until the Chinese cabbage is totally soft.
  8. Season with salt and pepper.
  9. Put them into a dish. Add the remaining scallops on top.
  10. Remarks: Fish soup or chicken broth can be used instead of water.