Ingredients
400 g Chinese cabbage hearts, 1 can of chestnuts (or 250 g fresh chestnuts), and broth as needed.
Seasonings
40 g vegetable oil, 35 g water starch, 20 g cooking wine, 5 g each soy sauce, sugar, MSG, and sesame oil, 2 g each salt, minced scallion, and minced ginger.
Instructions
1. Cut the napa cabbage hearts lengthwise into long strips; blanch the canned chestnuts in boiling water, or if using fresh chestnuts, cut a slit in each, cook until tender, peel, cut in half, steam until soft, or blanch in boiling water until softened, then arrange neatly on a plate.
2. Heat oil in a wok over medium heat, add minced scallion and ginger and stir-fry until fragrant, then add cooking wine, soy sauce, salt, broth, cabbage, and MSG; add chestnuts and cabbage, reduce to low heat and simmer briefly, thicken with a water and cornstarch slurry, flip the wok to coat evenly, and drizzle with sesame oil before serving. This dish is savory, tender, and soft.