Coral Cabbage Recipe

Coral Cabbage Recipe

Ingredients :

450 g Chinese white cabbage

6 Chinese dried mushrooms

75 g bamboo shoots

1 tablespoon Vinegar

4 dried red chilies

2 tablespoons sugar

1 tablespoon light soy sauce

1/2 tablespoon Chinese rice wine

1/2 teaspoon salt

1 scallions

1 slice young ginger root, peeled

2 tablespoons sesame seed oil

2 tablespoons water or vegetable stock


Method :

Heat up a pot of water and bring to a boil. Add the cabbage and boil for about 1-2 minutes, remove and drain. Marinate with 1/2 teaspoon salt for 5 minutes, then squeeze dry and cut into matchbox-sized pieces. Arrange on a serving dish.


Soak the Chinese dried mushrooms in warm water for 20 minutes, before squeezing dry and cut off the stalks with a kitchen knife. Cut the mushrooms, bamboo shoots, red chilies, onions and young ginger root into thin shreds the size of matches. Heat up a wok and add the sesame seed oil, stir-fry all the vegetables (except the cabbage) for approximately 2 minutes.


Add the sugar, light soy sauce, Chinese rice wine, vinegar and salt to taste with about 2 tablespoons water or vegetable stock. Stir-fry for 1-2 minutes more and pour over the cabbage. This is a colorful dish and is delicious when served cold.

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