Ingredients
500 g Chinese cabbage (about 1 lb), 250 g chestnuts (about 8 oz), 360 ml (about 1 1/2 cups) broth, 10 g cooked carrot (about 1 small piece).
Seasonings
Dried seaweed strips 1 g, vegetable oil 30 ml, fine salt 2 g, cooking wine 4 ml.
Instructions
1. Use a knife to cut a slit at the stem end of each chestnut, then boil them in water until cooked; remove the hard outer shell and inner skin, and if any are too large, cut them in half.
2. Wash the cabbage, remove the tough ribs, and cut into 3 cm (about 1.2 inch) square pieces.
3. Heat oil in a wok or pan, add the cabbage and stir-fry briefly, then add an appropriate amount of broth, chestnuts, cooking wine, and salt, and cook until tender, then sprinkle with shredded carrot and shredded kelp before serving.