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Simmered Chinese Endives
Easy Simmered Endives Recipe
This recipe uses mushroom seasoning powder (vegetarian & MSG-free) as the main seasoning. You can substitute it with light soy sauce, salt and/or fish sauce if you have the powder.
If you find endives bitter, you can also add 1 tsp sugar to the wok.
Ingredients:
- 1 large bag (350-400g) local endives (“pa bo chye”/皇白菜 or similar variety)
- 4 garlic cloves finely chopped
- 1 tbsp mushroom seasoning powder may substitute with light soy sauce, fish sauce &/or salt
- 3 dashes white pepper powder to taste
- 75 ml water
- 1 tbsp Chinese wine (Hua Diao/Shaoxing)
- small pinch of salt to taste; only if needed
Directions:
- Cut endives. Lay endives flat on a chopping board. Cut and discard the bottom ends. Slice the endives to smaller sections horizontally, then vertically (see pictures here). Separate the stems from the leaves. Wash and spin dry.
- Cook the endives. Heat oil in a wok pan. Add garlic and stir fry briefly until light golden. Add endives stems and stir-fry until soften. Add the remaining leaves, mushroom seasoning powder, white pepper, water and Chinese wine. Stir fry until the leaves wither, cover with lid and simmer for 1 minute, or soften to liking. Season the broth with a pinch salt, only if needed.
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Looks light yet very tasty!
They look like Napa cabbage (raw and cooked) . So does it taste sweet after simmered, just like Napa cabbage? The endives I see here usually have pointy leaves.