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Authentic Taiwanese Cabbage Stew

Shu-Chun Chuang
Community Member
Total Time

55 minutes

55 min

Prep Time

15 minutes

15 min

Cook Time

40 minutes

40 min

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Authentic Taiwanese Cabbage Stew
Total Time

55 minutes

55 min

Prep Time

15 minutes

15 min

Cook Time

40 minutes

40 min

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Authentic Taiwanese Cabbage Stew

Ingredients

for 4 servings

  • 1 ½ lb Chinese cabbage (750 g), cut into large chunks
  • ¼ cup ginger (30 g), chopped
  • 1 cup carrot (120 g), chopped
  • 10 dried shiitake mushrooms, chopped
  • 1 ½ teaspoons dried wood-ear mushroom (7 g), chopped
  • ¼ cup dried tofu skin (50 g)
  • 3 tablespoons sesame oil, (as cooking oil)
  • 2 tablespoons light soy sauce
  • 2 tablespoons vegan oyster sauce
  • ¼ teaspoon ground white pepper
  • 2 cups water (480 mL)
  • cornstarch slurry, (2 tbsp cornstarch mixed with 2 tbsp warm water)
  • salt, to taste

Nutrition Info

  • Calories 166
  • Fat 10g
  • Carbs 15g
  • Fiber 4g
  • Sugar 8g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Add Chinese cabbage and ½ tsp salt to boiling water and cook together until cabbage softens. Drain and set aside.
  2. Heat sesame oil in a heavy-bottomed pot on medium-low heat. Once sizzling, add ginger, carrot, and shiitake mushrooms and saute for 5 minutes or aromatic.
  3. Add cooked cabbage, mushroom-soaking liquid, and water. Then, mix in seasonings, light soy sauce, vegan oyster sauce, and ground white pepper. Finally, add wood-ear mushroom and tofu skin.
  4. Cover with lid and simmer for 30 minutes on low heat. After 30 minutes, add cornstarch slurry and mix well.
  5. Serve.
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