Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, simple and warming chinese cabbage and clam cream stew. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
I used a sweet Vadalia onion which I thought was a bit "too" sweet next time would use regular yellow onion or half regular half Vadalia. easy chicken corn chowder Fry bacon until fairly crisp.. slightly brown. Add corn and soup mixed as directed on can,. substituted or added to make a larger quantity. Bring stock to a boil in a pot over high heat.
Simple and Warming Chinese Cabbage and Clam Cream Stew is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Simple and Warming Chinese Cabbage and Clam Cream Stew is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook simple and warming chinese cabbage and clam cream stew using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Simple and Warming Chinese Cabbage and Clam Cream Stew:
- Take 1/8 Chinese cabbage
- Prepare 6 Boiled clams
- Make ready 1 clove Garlic
- Make ready 10 grams Butter
- Prepare 1 1/2 tbsp White flour
- Get 200 ml ★Milk
- Make ready 2/3 tsp ★Chicken stock granules
- Take 1 tbsp ★White wine (if available)
- Get 1 dash ★Salt
- Take 1 dash ★Pepper
- Prepare 1/2 tsp ★Sugar
- Get 1 Olive oil (or vegetable oil)
People also love these ideas Chinese cabbage can also be served raw, like in a salad or slaw. Simply chop the Napa cabbage into very thin strips and add in scallions, a chili, julienned carrots, or other vegetables. Top the mixture with a sauce of sesame oil, soy sauce, salt, and pepper. Nothing chases away the chill like a cozy bowl of soup or stew.
Instructions to make Simple and Warming Chinese Cabbage and Clam Cream Stew:
- Divide the Chinese cabbage into leaves and stems, cut the stem into 2 cm, and roughly chop the leaves.
- Finely chop the garlic.
- Add butter to a frying pan and heat, shake the pan back and forth to spread out the butter once it melts, and sauté the clams on both sides for 2~3 minutes.
- Take out the clams. Leave the scallop broth in the frying pan, and continue to Step 5.
- Add olive oil to the frying pan from Step 3, sauté the garlic, add cabbage stems once it begins to simmer, and sauté until they wilt.
- Add cabbage leaves to Step 5, give it a quick stir, add flour and coat everything, then stir in ★.
- Add the clams to Step 6 and bring to a boil. Boil for about 5 minutes, check the flavor, and season with salt to taste.
- Serve on dishes and it is done.
From meaty chili and hearty beef stew to creamy corn soup and New England clam chowder — you'll find all the recipes you need to. This is one of the best, most satisfying chinese vegetable dishes to cook and eat on chilly wind swept autumn's day. Tasty, gorgeously saucy, simple yet richly layered with flavors, tenderly melting in your mouth and warming to the depths of your toes! Best of all the star of the show, the humble looking Napa Cabbage, is very cheap. Be the first to review this recipe.
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