Wa wa cai (娃娃菜) with canned stewed pork (红烧排骨)

I usually cook this dish using wongbok (白菜) but since wa wa cai looks like mini wongbok, and shares the same natural sweetness, I find it a suitable candidate for this dish.

Here's the canned stewed pork I use
(available at supermarkets like NTUC)

The canned stewed pork is well, oily. Hence, I removed the oil from the gravy using oil filter paper and I get tasty gravy without the floating layer of oil, which I personally find gross.

Wa wa cai (娃娃菜) with canned stewed pork (红烧排骨)

  • 1 can of stewed pork
  • 1 packet of wa wa cai (they come in a pack of 3 small bunches)
  • water
  • salt/sugar
  • oil

  1. Open the can of stewed pork and separate the pork from the gravy.
  2. Filter out the oil from the gravy using oil filter paper. Set aside.
  3. Shred the meat.
  4. Tear the leaves of the veggie into bite size and cut the stems into appropriate length.
  5. Heat some water in the wok (add a little salt/sugar and oil to the water) to parboil the veggie.
  6. When the water is boiling, put in the stems first and when they are almost cooked, put the leaves in.
  7. If there isn't a lot of water left from the parboiling due to evaporation, simply add the gravy and let the veggie simmer on low heat in the gravy for about 5min before adding the stewed pork. (If there's too much water, discard some of the water so that the gravy won't be too diluted)
  8. Let the dish come to a boil before turning off the heat.
  9. Dish and serve.

For toddler's consumption:
  • Serve only the vegetable and preferably only the leaves as not all can handle the fibers in the stem. :)

No comments:

Post a Comment

Please leave simplymommie a kind message


Related Posts Plugin for WordPress, Blogger...