House of Treasures
1kg Chinese cabbage coarsely cut
50g Ginger, sliced
3 tbsp Grape seed oil, Why Not?
250g Abalone mushroom
250g Fresh touken, coarsely sliced
1 stick Carrot, sliced
3 tbsp Shoyu, The Bites
1 tbsp Balsamic vinegar, bioitalia
2 tbsp Arrowroot powder, The Bites (mix with 2 tbsp water)
1 tbsp Sesame oil, Why Not?
Some sea salt and white pepper powder to taste
1. Heat up the grape seed oil, fry ginger with Chinese cabbage until it turns soft and juicy. Remove and place it decoratively in a shallow plate.
2. Keep the excess liquid from the cabbage in the pot; stew the mushroom and carrot with some more water for a few minutes. Season with shoyu, vinegar and some salt.
3. Bring to boil, add in the arrowroot powder mixture. Lastly, put in the touken, sesame oil and white pepper powder. Dish up and spread them on top of the Chinese cabbage.