Sunday, June 22, 2008

Stewed Cabbage Hotpot

Stewed Cabbage Hotpot
serves 4

300g/11oz Chinese cabbage, shredded
200g/7oz tofu, cubed and dry-fried
8 dried Chinese mushrooms,
soaked and chopped
1 carrot, sliced
2 teaspoons salt
1 tablespoon chopped fresh
flat-leaf parsley

• Put all the ingredients except the parsley in a large flameproof casserole dish, and pour over enough water to cover.
• Bring to the boil, reduce the heat and simmer for about 15 minutes until the vegetables are tender.
• Scatter with the parsley, and serve immediately.

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