Braised Napa Cabbage (Wong Bok) with Dried Scallop

Method15 steps

1. 1

   Step 1: Wash the napa cabbage and drain well. Cut it in half lengthwise and place both halves, cut sides down, on a heatproof plate that fits the steamer.

   Uses One napa cabbage, about 600 g · Water, as needed to wash the cabbage

2. 2

   Step 2: Rinse and drain the dried scallops (60–70 g). Put them in a bowl with the 300 ml boiling water and ½ tbsp Shaoxing wine. Soak for about 25 minutes; keep the scallops and all their soaking liquid for the following braise.

   Soak the dried scallops · 25 minUses 60–70 g dried scallops · 300 ml boiling scallop-soaking water · ½ tbsp Shaoxing wine · Water, as needed to rinse the dried scallops

3. 3

   Step 3: Peel the quarter thumb-sized piece of ginger and slice it thinly.

   Uses ¼ of a thumb-sized ginger piece

4. 4

   Step 4: Mix the 1½ tsp cornstarch with the separate 1 tsp water into a thick paste and set aside. It will be stirred again before it goes into the hot sauce.

   Uses 1½ tsp cornstarch · 1 tsp thickening water

5. 5

   Step 5: Rinse the wolfberries (1 tbsp), drain well and keep them ready for the sauce finish.

   Uses 1 tbsp wolfberries · Water, as needed to rinse wolfberries

6. 6

   Step 6: Bring the external steamer water to a boil below the plate. Put in the cabbage plate, cover and steam for about 20 minutes from steady steam, until tender. Keep the sweet liquid released on the plate separately for the glaze. Keep the base from boiling dry, adding hot water below the plate only if needed. Meanwhile, start the scallop braise in step 7 in a separate small pot.

   Check the steamed cabbage · 20 minUses Both cabbage halves from step 1 · External steaming water, enough below the plate

7. 7

   Step 7: While the cabbage steams, transfer the soaked scallops and all their liquid to a separate small pot. Bring to a boil, then maintain a gentle medium-low simmer for about 30 minutes until the scallops are soft. Turn off the heat and keep both the cooked scallops and their broth for the separate later additions.

   Check the softened scallops · 30 minUses All the scallops and retained soaking liquid from step 2

8. 8

   Step 8: Once the cabbage and scallops are ready, empty and dry the steaming wok safely, or use a separate dry wok. Heat the 2 tbsp oil over medium-high heat and fry the prepared ginger until aromatic.

   Uses 2 tbsp frying oil · All the ginger slices from step 3

9. 9

   Step 9: Add the two steamed cabbage halves to the fragrant ginger and oil. Fry for about 2 minutes, turning once, until lightly browned and caramelised.

   Brown the steamed cabbage · 2 minUses All the ginger and oil from step 8 · Both cabbage halves lifted from their steaming plate in step 6, with plate juices kept aside

10. 10

    Step 10: Pour in the retained scallop broth and the sweet juice collected on the cabbage plate to deglaze the wok. Simmer for about 5–10 minutes, checking from 5 minutes, until the cabbage is tender and the glaze has developed.

    Check the cabbage glaze · 5 minUses All the wok contents from step 9 · The broth from step 7, keeping the cooked scallops aside · The edible juice collected on the cabbage plate in step 6, not the external steamer water

11. 11

    Step 11: Stir the 2 tbsp oyster sauce into the glaze. Taste before adding salt because the scallop broth and oyster sauce are already salty; add only what is needed from the ¼ tsp allowance.

    Uses All the cabbage and sauce from step 10 · 2 tbsp oyster sauce · Up to ¼ tsp salt, only as needed

12. 12

    Step 12: Lift the cabbage onto a serving plate, leaving the sauce and ginger in the wok. Cut the plated cabbage into sections about 4 cm wide.

    Uses All the cabbage and sauce from step 11

13. 13

    Step 13: Add all the softened scallops to the sauce left in the wok and bring to a boil over medium heat.

    Uses The sauce and ginger left in the wok in step 12, with plated cabbage kept aside · All the softened scallops from step 7, with their broth already used

14. 14

    Step 14: Add the rinsed wolfberries. Stir the cornstarch paste again; if needed, loosen it with a small spoonful of the hot sauce, then stir the whole paste back into the wok. Bring the sauce back to a gentle boil and stir until it thickens and loses its raw starchy appearance.

    Uses All the scallops and sauce from step 13 · All the wolfberries drained in step 5 · All the cornstarch paste mixed in step 4

15. 15

    Step 15: Pour the hot scallop and wolfberry glaze over the plated cabbage and serve hot.

    Uses All the thickened scallop sauce from step 14 · All the cabbage cut on the plate in step 12, with its sauce already finished separately