Braised Baby Napa Cabbage with Scallops
干貝燴娃娃菜
This exquisite Chinese dish features pan-seared golden scallops and tender baby napa cabbage braised in a light, sweet broth, topped with goji berries, a drizzle of sesame oil, and finished with a smooth slurry. Elegant, healthy, and comforting, it is perfect for holiday entertaining or as a refreshing yet hearty main course.
- servings
- 👥 2 servings
- time
- ⏱ 20 min
- Cuisine
- 🍽 Chinese
by @Kangacook_official · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 8scallop
- 200 gbaby napa cabbage
- 3 ggoji berries
- 10 gpotato starch
- 3 gsalt
- to tastesesame oil
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 95 kcal
- protein
- 10.5 g
- fat
- 1.2 g
- carbohydrate
- 10.8 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Cut the baby napa cabbage in half lengthwise. Mix potato starch with 20 ml of water to make a slurry.
- 2
Pat the scallops dry with paper towels. Heat a little oil in a pan, sear both sides of the scallops until golden brown, and set aside.
- 3
In the same pan, place the baby napa cabbage cut-side down and sear for about 2 minutes. Add 200 ml of water and 3 g of salt, then simmer until tender.
- 4
Add goji berries, then pour in the potato starch slurry to thicken.
- 5
Return the scallops to the pan, stir gently, and drizzle with sesame oil before serving.
