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Cabbage and Vermicelli Stew

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Vegetables

    • 30g vermicelli
    • 300g cabbage
    • 2 shiitake mushrooms

  • Canned Goods

    • 1 can (70g) oil-packed tuna

  • Seasonings

    • 1 tbsp sesame oil
    • 1 tbsp sake
    • 1 tbsp mirin
    • 🧂 1/4 tsp salt
    • 1/2 tbsp soy sauce
    • 1/2 tsp chicken stock powder
    • 300ml water

  • Thickening Agent

    • 1/2 tbsp cornstarch
    • 1 tbsp water

  • Garnish

    • A pinch of black pepper

PASSOS

1

Separate the cabbage into core and leaves. Slice the core diagonally into 3cm pieces and cut the leaves into bite-sized pieces. Slice the shiitake mushrooms thinly after removing the stems.

2

Layer the cabbage core in a frying pan, then add the vermicelli, cutting it into shorter lengths. Add the cabbage leaves, shiitake mushrooms, and tuna on top.

3

Add the seasoning ingredients (sake, mirin, salt, soy sauce, chicken stock powder, and water) and bring to a boil. Cover and simmer on medium-low heat for 7 minutes. Stir in the cornstarch slurry to thicken.

4

Drizzle sesame oil over the dish, serve in bowls, and sprinkle with black pepper.

NUTRIENTES

Por 1 Porção

🔥

180

Calorias

  • 12g
    Proteína
  • 15g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Use fresh cabbage and shiitake mushrooms for the best flavor.Adjust the seasoning to taste if you prefer a stronger or milder flavor.This dish can be stored in the fridge for up to 2 days.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.