Chef Lee Yeon-bok’s Simple Steamed Napa Cabbage
Restaurant-Style Chinese Steamed Cabbage: Easy Recipe with Chili Oil
A wonderfully soft and flavorful steamed napa cabbage dish that’s perfect for those who prefer milder flavors, including children and international guests. It’s also an excellent choice for seniors with delicate teeth. This recipe, inspired by Chef Lee Yeon-bok, brings a delightful Chinese twist to a simple vegetable!
Main Ingredients- 1/2 head Napa cabbage
- 1/2 stalk Green onion
- 4 cloves Garlic
- 1/2 Green bell pepper
- 1/2 Red bell pepper
Cooking Instructions
Step 1
Begin by preparing the napa cabbage. Clean the 1/2 head of cabbage and cut it in half. Place the cabbage halves cut-side down in a steamer basket over boiling water. Cover with a lid and steam for about 12 minutes until tender. This steaming method ensures the cabbage becomes soft without becoming mushy, retaining a pleasant texture.
Step 2
While the cabbage is steaming, prepare the aromatics for the sauce. Lightly crush the 4 cloves of garlic with the side of a knife or slice them. Finely mince the white parts of the green onion, and deseed and finely chop the green and red bell peppers. Mincing these vegetables will add wonderful texture and flavor to the dressing.
Step 3
In a mixing bowl, combine the minced garlic, green onion, and bell peppers. Add all the dressing ingredients: 4 Tbsp soy sauce, 4 Tbsp water, 6 Tbsp of tangy vinegar, 2 Tbsp of mirin for a subtle sweetness and depth, 2 Tbsp of savory oyster sauce, 2 Tbsp of sugar for sweetness, 1/2 Tbsp salt for seasoning, and a pinch of black pepper. Whisk everything together until well combined to create a flavorful sauce.
Step 4
Carefully remove the steamed cabbage from the steamer; it will be hot. Trim off the tough core part of the cabbage. Then, cut the steamed cabbage into 3-4 bite-sized pieces.
Step 5
Arrange the cut cabbage pieces attractively on a serving plate. Generously drizzle the prepared sauce evenly over the cabbage. Finally, add a swirl of chili oil over the sauce for a touch of spice and a beautiful sheen. Your delicious and tender Chinese-style steamed cabbage is now ready to be enjoyed! It’s best served warm.
