Steamed Napa Cabbage

Name: Steamed Napa Cabbage
Total time: 10 min
Yield: 474.3 g
Ingredients: Kikkoman Hon Tsuyu (Koida-shi) 22 g; Bean Sprout 50 g; King Oyster Mushroom 70 g; Bok Choy 100 g; Fresh Carrot 15 g; Baby Napa Cabbage 140 g; Stevia 15 g; Chili Powder 4.5 spoon; Squeezed Lemon Juice 15 ml; Apple Vinegar 15 ml; Cheongyang Chili Pepper 7.8 piece; Minced Garlic 5 teaspoon; Dark Soy Sauce 15 ml

Cook 10 min Difficulty EASY 130 kcal

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Ingredients

Main ingredients

Kikkoman Hon Tsuyu (Koida-shi) 22 g
Bean Sprout 50 g
King Oyster Mushroom 70 g
Bok Choy 100 g
Fresh Carrot 15 g
Baby Napa Cabbage 140 g

Seasonings/Sauce

Stevia 15 g
Chili Powder 4.5 spoon
Squeezed Lemon Juice 15 ml
Apple Vinegar 15 ml
Cheongyang Chili Pepper 7.8 piece
Minced Garlic 5 teaspoon
Dark Soy Sauce 15 ml

Nutrition summary

Carbohydrates 38.79 g 74%

Protein 10.51 g 20%

Fat 1.25 g 5%

Serving size 474.3g

Cooking steps

1

Wash the napa cabbage thoroughly and cut it into large pieces.
2

In a bowl, mix soy sauce, minced garlic, chili powder, sugar, and sesame oil to make the sauce.
3

Layer the napa cabbage in a deep pan or pot.
4

Evenly pour the sauce over the cabbage.
5

Cover with a lid and steam over medium-low heat for 15~20 minutes.
6

Transfer the finished steamed cabbage to a plate and serve.

Steamed Napa Cabbage

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