Stewed cabbage hotpot
serves 4
ingredients
300g/11oz Chinese cabbage,
shredded
200g/7oz tofu, cubed and
dry-fried
8 dried Chinese mushrooms,
soaked and chopped
1 carrot, sliced
2 teaspoons salt
1 tablespoon chopped fresh
flat-leaf parsley
• Put all the ingredients except the
parsley in a large flameproof
casserole dish, and pour over
enough water to cover.
• Bring to the boil, reduce the heat
and simmer for about 15 minutes
until the vegetables are tender.
• Scatter with the parsley, and
serve immediately.
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