Page 116 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Baby Cabbages in Soup with Wood Ears,
Dried Wolfberries and Minced Pork
(Serves 2)
NUTRIENT ANALYSIS
(per serving)
Energy: 189 kcal
Carbohydrate: 10 g
Protein: 23 g
Fat: 7 g
Cholesterol: 61 mg
Dietary fibre: 4.5 g
Sodium: 586 mg

INGREDIENTS: METHOD
• Lean pork, minced 4 taels (~160g) 1. Rinse and soak the dried scallops
• Baby cabbage 2 stalks (~300g) until soft (~½hour), tear into small
• Dried scallops 2 pieces (~10g) pieces, and drain. Retain the
• Dried wood ears 2 ears (~5g) soaking water for use.
• Dried wolfberries 20 pieces
• Ginger 1 slice 2. Soak the wood ears until soft and
then shred. Marinate the minced
• Garlic 2 cloves pork. Rinse and cut the baby
• Shaoxing wine 2 tsp cabbage into small pieces.
• Vegetable oil 1 tsp
• Water 3 cups 3. Heat up ½ tsp oil in a pot and
sauté the ginger slices. Turn to
MARINADE (for pork): medium heat and sauté the dried
scallop, followed by the scallop
• Light soy sauce 1 tsp water and 1½ cups water. Bring to
• Salt ⅛ tsp a boil at high heat, add salt and
• White pepper a pinch sugar to season, and then add the
• Sugar ½ tsp baby cabbage.
• Cornstarch ½ tsp
• Water 1 Tbsp 4. Stir-fry the minced pork with ½ tsp
oil in a saucepan, and then add
the wood ears, wolfberries and
SEASONING: Shaoxing wine. Cook thoroughly
• Salt ⅛ tsp and then transfer to the pot with
• Sugar ¼ tsp baby cabbage. Bring to a boil
and then serve.
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