Steamed Baby Cabbage with Chopped Chili and Vermicelli
The sweetness of baby cabbage complements the spicy and salty chopped chili, while vermicelli soak up the flavorful juices, making a light yet delicious steamed dish.
Ingredients
9 items- Baby cabbage 1 head
- Bean thread vermicelli 50g
- Chopped chili (Doubanjiang or similar) 3 tbsp
- Garlic 3 cloves
- Light soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- White sugar 1 tsp
- Cooking oil 2 tbsp
- Scallions to taste
Nutrition
Steps （5 steps）
Wash the baby cabbage and cut into 4 wedges. Soak vermicelli in warm water for about 10 minutes until no hard core, drain and cut into short segments.
In a small bowl, combine chopped chili, minced garlic, soy sauce, oyster sauce, and sugar. Mix well to form a sauce.
Arrange the baby cabbage wedges on a plate, top with vermicelli, and evenly pour the sauce over.
Bring water in a steamer to a boil. Place the plate in, cover, and steam over high heat for 8-10 minutes, until the cabbage is tender and vermicelli translucent.
Remove the steamed dish, sprinkle with scallions. In a small saucepan, heat 2 tbsp oil until smoking, then pour it over the scallions to sizzle.
Tips
Chopped chili is already salty, so adjust soy sauce and oyster sauce accordingly. Steaming time may vary depending on cabbage size. The final hot oil drizzle enhances the aroma significantly.
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