Prawn and chinese cabbage stir-fry
- 20 mins
- 2 servings
Delicacies simply made of two ingredients - prawn and Chinese cabbage. These tastes and the umami of oyster sauce make the dish very delicious. It goes well not only with rice but also with noodles.
- 8 prawns
- starch powder
- 2 leaves Chinese cabbage
- 1 tbsp(s) vegetable oil
- 1/2 tsp(s) chopped garlic
- 1 tsp(s) chopped ginger
- salt and pepper to taste
- 1/4 cup(s) hot water
- 1 tbsp(s) sake
- 2 tsp(s) oyster sauce
- 1 tsp(s) sugar
- 1 tsp (s)starch powder
Inosinate : 90mg/100g
Glutamate : 120mg/100g
- Chinese cabbage
Glutamate : 40〜90mg/100g
Prawn is rich in inosinate and glutamate. Chinese cabbage is rich in glutamate and so forth. Pairing of these two ingredients provides umami synergy and makes dish tasty.
Mix A in a bowl.
After taking the skin off the prawns, remove the digestive tract from the back of the prawns and dust them with starch powder and boil. Cut Chinese cabbage into ３cm squares.
Heat vegetable oil to medium heat in a pan and fry garlic and ginger until there is a pleasant aroma. Then, increase the heat and add the Chinese cabbage and stir fry.
Add 1 and prawns into the pan and mix quickly. Season with salt and pepper.
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