“Make this vegetarian by using vegetable broth instead of chicken broth. This recipes comes from a new cookbook, "Simple Asian Meals" by Nina Simonds, via Bon Appetit.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the stem from the cabbage and discard; cut the remaining cabbage into 1 1/2 inch sections and place in a bowl near the stove.
  2. Thinly slice the leeks, lengthwise; prepare the remaining ingredients and place them near the stove.
  3. Heat oil in a large pot over medium high heat; add leeks and ginger and stir fry until fragrant, about 15 seconds.
  4. Add the tougher, outer sections of the cabbage and the mushrooms, and toss lightly while cooking, 1 to 2 minutes.
  5. Add rice wine, partially cover pot, and reduce heat to medium; cook until the wine nearly evaporates, about 5 minutes.
  6. Add remainder of cabbage, tofu, and broth; bring to a boil.
  7. Lower heat a bit and simmer 15 minutes.
  8. Mix the cornstarch with the water, then slowly add to pot while stirring; cook over medium high heat until broth has thickened somewhat to the consistency of heavy cream.
  9. Stir in black vinegar, soy sauce, sesame oil, salt, and pepper; taste and adjust seasoning.
  10. Turn off heat and slowly add the egg, stirring slightly.

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