Yen Can Cook ~ Napa Cabbage Braised with Tomato (Vegetarian)

I’m back after one week of hiatus! For those who are curious and concern about my current health condition, just to tell ya, I’m all good now and back to work on yesterday!

I had been a loooong 7 days for me. (Θ︹Θ)

Since I’m the only one tested positive in my family, so I have to self-isolate in my room for the whole week and all meals were taken care by hubby (takeway food). My activities for the whole week were eat, sleep, drama and Youtube videos binge watch, no cooking and no house chores, really sound heavenly, right? But it’s wasn’t enjoyable for me though and the main reason was my diet was totally ruined. I’m on low-carbo diet all these while and due to I couldn’t cook my meal and limited food choices at my area (hubby prefers takeaway than food delivery), I had heavy carbo food within the whole week. What makes thing worse was I couldn’t perform my usual workouts due to difficulty on breathing, so I have been feeling bloating and FAT since last week. T_T Hopefully my stamina and breathing problem will be recovered gradually and I can have my workouts back to normal again soon. *fingers crossed

Okay, let’s end long-winded story and continue to my recipe. 

When mention braised Napa Cabbage, dried scallop is the most common side ingredient that always being used for its sweetness and umami flavour that superbly infused into the mild tasting vegetable. However, before using the dried scallop in your food, it needs to be soaked and steamed which doesn’t really come in handy.

Today’s recipe calls for diced tomatoes which plays the same role as dried scallop, to enhanced the flavour of the braised Napa Cabbage dish. The cabbage absorbs the appetizing and tangy tomato flavour after braising, a dish that goes well with white rice.

 

Ingredients (Serve: 3-4)

250g-300g Napa Cabbage (大白菜) /Baby Napa Cabbage (娃娃菜),  cut into bite size

3 tomatoes, diced

3 cloves garlic, chopped

1/2 thumb-sized ginger, chopped

1 tablespoon ketchup

1 teaspoon oyster sauce

300ml water

Salt & sugar to taste

Cooking oil

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Step 1: Heat cooking oil in wok, saute garlic and ginger till fragrant. Then add in diced tomatoes and continue to stir fry until soften and juices released.

Step 2: Add in Napa Cabbage, stir to combine then add in water and ketchup. Braise in low heat until the Napa Cabbage is soften.

Step 3: Add in oyster sauce, adjust the flavour by adding salt and sugar.

Step 4: Serve.

 

HAPPY COOKING!  #stayhealthy #staysafe

 

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