Napa Cabbage (Wong Bok) with Dried Scallops is a light healthy dish with the sweetness of vegetables combined with the taste of the sea. A treat for your tastebuds! Click and see how to whip up with this flavourful dish.
Wash the napa cabbage and drain dry. Cut into half lengthwise and place on a plate with the cut edge facing down.
Rinse the dried scallops and place in a bowl to soak in 300 ml of boiling water and 1/2 TBsp of Chinese wine for about 25 mins.
Remove the skin from the ginger and slice thinly.
In a bowl mix 1 1/2 tsp of cornflour with 1 tsp of water and set aside.
Rinse the wolfberries. Drain dry and set aside for later use.
In a wok, add water and bring to a boil. Once boiling, place the plate of napa cabbage in the wok to steam for 20 mins.
Meanwhile, put the dried scallop together with the soaking water in a small pot and boil over medium low heat for about 30 mins until the scallops are soft. Turn off the heat.
In a wok, add 2 TBsp of oil and heat over medium high heat. Add in the ginger slices and fry until aromatic.
Place the 2 halves of the Napa Cabbage into the wok and fry for about 2 mins turning it over once until it is lightly browned and caramelised.
Add the water from the scallops as well as the water from the steamed napa cabbage to the wok to deglaze the wok. Allow to simmer for about 5-10 mins.
Add in salt and oyster sauce to the glaze and mix well.
Transfer the Napa Cabbage onto a serving plate leaving the sauce in the wok, then cut into sections of about 4 cm wide.
Add all the braised scallops into the sauce and boil over medium heat.
Add the wolfberries to the sauce. Thicken the sauce with cornflour mixture. (Give the cornflour mixture a stir before adding).
Pour the sauce and the scallop over the Wong Bok and serve hot.