Braised Chinese Cabbage in Broth

🥘 Ingredients

• scallion
• green pepper 1
• carrot 1 large
• preserved eggs 2
• garlic 3 cloves
• oil 2 tbsp
• chicken soup 1 ½ L
• baby cabbages 2
• salt
• cornstarch

1. 1

   Wash the vegetables. Cut scallion , green pepper , and carrot into small pieces. Cut preserved eggs into small pieces. Peel garlic .
2. 2

   Heat a wok or frying pan over medium-high to high heat. Add oil . When hot, add the garlic and one-third of the scallion. Fry until golden.
3. 3

   Pour chicken soup into the pan.
4. 4

   Add baby cabbages and heat for 5 minutes to 10 minutes until soft.
5. 5

   Remove baby cabbages from the pan and place on a plate.
6. 6

   Add all the diced pieces — egg, green pepper, and carrot — into the pan. Heat for about 5 minutes .
7. 7

   Add salt to taste. Add cornstarch and stir to thicken the broth.
8. 8

   Pour sauce over the cabbages and serve hot.