Smothered Cabbage

• 3 heads Small Heads Napa/Chinese Cabbage
• 4 cloves Large Cloves Garlic, Peeled
• 3 sprigs Spring Onion Stalks
• 1 whole Carrot
• 2 Tablespoons Peanut Oil
• 1 Tablespoon Red Chili Paste
• 1/2 cups Tofu, Crumbled Or Chopped
• 1 Tablespoon White Wine
• 1/2 cups Water
• 1 Tablespoon Soy Sauce
• 1 dash Salt, Or To Taste
• 1 teaspoon Corn Flour
• 1 drop Water

1. 1.
2. Wash the cabbage, separate the leaves and dry them on a paper towel.
3. 2.
4. Cut the leaves lengthwise and keep aside.
5. 3.
6. Finely chop the garlic.
7. Roughly chop the spring onion stalks and carrot.
8. 4.
9. Heat the oil in a large pan or wok over medium-high heat and add the red chili paste.
10. 5.
11. Add the chopped garlic and carrot and fry for a couple of minutes.
12. 6.
13. Toss in the tofu pieces and fry till light golden brown color.
14. 7.
15. Add the cabbage and stir-fry.
16. Pour in the white wine and toss.
17. 8.
18. Add water and put on the lid for 2-3 minutes.
19. 9.
20. Once the cabbage has softened, add the soy sauce, onion stalks and salt and cook for a minute or two, to allow the onion to soften.
21. Dissolve the corn flour in just a bit of water.
22. 10.
23. In the end, add the corn flour mixture and stir until the sauce thickens.
24. 11.
25. Serve hot.

chinese cabbage, garlic, onion, carrot, peanut oil, red chili paste, white wine, water, soy sauce, salt, flour, water

Taken from tastykitchen.com/recipes/main-courses/smothered-cabbage/ (may not work)