- Published on
Napa Cabbage & Pork Claypot
- Authors
- Name
- Jack Qin
This napa cabbage claypot is simple and satisfying. The tofu puffs soak up the sauce, while the cabbage stays tender and sweet.
Ingredients
Main
- Baby napa cabbage
- Sliced pork
- Tofu puffs
Aromatics
- Minced garlic
- Dried chili
- Green pepper
Seasoning
| Ingredient | Amount |
|---|---|
| Light soy sauce | 1 tbsp |
| Oyster sauce | 1 tbsp |
| Salt | To taste |
| Water | As needed |
Instructions
1. Fry aromatics
Heat oil, then fry garlic and dried chili until fragrant.
2. Stir-fry cabbage
Add baby napa cabbage and stir until slightly softened.
3. Simmer
Add tofu puffs, soy sauce, oyster sauce, and a pinch of salt. Pour in a little water, cover, and simmer for 10 minutes.
4. Finish
Add green pepper and toss until just tender.
Tips
- Do not overcook the cabbage to keep it sweet.
- Tofu puffs love sauce, so add enough liquid to simmer.
- Green pepper goes in last to keep its aroma.
Result
Savory, comforting, and perfect with rice.