Here is another great recipe for the versatile Chinese cabbage. This recipe was sent to me by my childhood friend Amy, who lives in Tokyo. I had to modify it a bit because the type of readily available ingredients differ from country to country.
In Asia, thinly sliced meat is readily available. However, where I live, the thin slices are still not thin enough for Asian food. So, unless I drive to the Asian markets, I have to slice my own meat and I think that is true in many places. I used to have the butcher do that, but the older I get, the less patience I have….so, what is quite common in the U.S. is chicken tenderloins, and that is what I’ll use as an alternative here. Her original recipe calls for thinly sliced pork and of course please use it if you are lucky to get it!
Steamed Chinese Cabbage with Pork/Chicken
- Chinese Cabbage
- Thinly sliced pork or thinly sliced chicken tenderloins
- soy sauce
- Japanese turnip if available
Layer the Chinese cabbage with your choice of chicken or pork and steam until done. Pour off excess juices. For the dipping sauce, place equal amounts of soy sauce and lime in a bowl. If you have Japanese turnip, grate and squeeze out excess liquid, then add to sauce. To eat, just dip the cabbage and meat in sauce. Wow so healthy, no oil!