Got leftover rice, spinach onion egg soup, and minced pork cabbage and silken tofu. I warmed up all in microwave. Recipe is written down below.
“Spinach is a leafy green plant native belonging to the family Amaranthaceae. It is commonly consumed fresh or preserved through canning, freezing, or dehydration. Benefits: improved blood glucose control, reduced cancer risk, and enhanced bone health. It is rich in vitamins and minerals, notably vitamin K, fiber, phosphorus, and thiamine, and as well as source of iron, essential for oxygen transport in the blood.”
“Eggs are a good source of protein (both whites/yolk). They also contain heart-healthy unsaturated fats and are a great source of important nutrients, such as vitamin B6, B12 and vitamin D.”
Silken tofu is made without curdling soy milk and remains unpressed, retaining moisture. It’s rich in Omega-3 and Omega-6 fatty acids, vitamins C, A, E, and calcium, though it has lower calcium than firm tofu. Some doctors recommend limiting soy intake for those with estrogen-sensitive breast tumours and advise those with thyroid issues to avoid tofu due to its goitrogen content.”
“Pork mince is usually made from pork shoulder, also known as pork butt or Boston butt, and occasionally includes trimmed ends of the loin. When sold at the supermarket pre-ground and packaged, ground pork is not often labelled with fat and lean percentages (the way ground beef is). It usually contains about 15 percent fat.”
“Napa cabbage is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. In much of the world, it is referred to as “Chinese cabbage. Chinese cabbage is full of vitamins! From vitamin C to K to A, and even B6, this leafy green also contains beta-carotene, folate and calcium.”
You have to cook them both. It is simple, quick and delicious. Let’s cook!!!
Ingredients
Minced pork cabbage and silken tofu
2 boxes of 500 g silken tofu
300 g minced pork
4-6 napa cabbage leaves, cut to bite size
1 Tbs Shao Xing Chinese cooking wine
1 Tbs minced garlic, plus extra
oil
salt
pepper
Minced pork marinade
2 Tsp cornflour
1 1/4 Tsp light soy sauce
1 Tsp ginger powder
1 Tsp mirin sauce
1 Tsp vegetable stock powder
4 Tbs water
Spinach onion egg soup
4 bunches spinach, stems removed, washed and drained
3 large eggs
2 Tbs dried anchovies
1-2 Tbs Shao Xing Chinese cooking wine (OPT)
1 piece of dried squid
1 onion, thinly sliced
2 Tsp minced garlic
2 c water
2 c vegetable stock
salt
pepper
oil
Method
Minced pork cabbage and silken tofu
In a large bowl mix the marinade except vegetable stock powder and 4 Tbs water for minced pork until well combined. Add minced pork, tossing it in the marinade and make sure meat are covered. Let stand at room temperature for about 10-15 minutes.
Carefully remove silken tofu out of the package and drain. Transfer the tofu to a chopping board lined with paper towel, pat dry with paper towel and set aside 15 minutes to let some of the excess water come out of the tofu. I nearly drop one silken tofu, it has 2 separate lines.
Once minced pork stand time up, heat deep pan on medium high heat and add 2 Tbs oil. When the oil is hot, add garlic and fry until fragrant. Then add the marinated pork and let it cook briefly about 3 minutes. Next add cabbage, Shao Xing Chinese cooking wine and cook about 4 minutes. Add salt and pepper, toss to mix well until minced pork, and cabbage are cooked and soft. Now add in marinade sauce, vegetables stock: 1 Tsp vegetable stock powder and 4 Tbs water, and check seasoning. Let simmer for about 2-4 minutes. Switch off hob.
Spoon minced pork and vegetables to a deep plate. Scatter the extra 1 Tbs minced garlic all around the minced pork and vegetables. Next place the two silken tofu on top of minced pork and vegetables. Season with salt and pepper.
Spoon some minced pork and vegetables on edges of both silken tofu. Then microwave for 1 minute as I don’t like eating tofu too raw. (You don’t have to microwave). Remove from microwave. Check seasoning.
Spinach onion egg soup
In a pot heat 2 Tbs oil on medium heat. Add garlic and onion stir until lightly brown. Add anchovies and dried squid stir for about 1-2 minutes. Lower heat, add water and vegetable stock bring to boil. Next add spinach, Shao Xing Chinese cooking wine, and mix around to cook it about 7 minutes until wiltered.
Meantime, beat the eggs lightly and pour in to soup. Stir constantly to get the egg looks like scramble but in small curl pieces. Add seasoning to taste. Once eggs done. Turn off heat. Remove the squid and discard it.
Assemble bowl
Spoon enough rice onto bowl, followed by 2 ladles of spinach egg soup. Followed by minced pork cabbage and silken tofu place in the middle. Serve immediately with a glass of white sweet wine. Enjoy!!!
Note: You can use just water instead of half water and vegetable stock. You can omit dried squid and just use dried anchovies. You can use cubes stock. You may omit onion if you don’t want onion. You can omit Shao Xing Chinese cooking wine. If you like to try add 1 Tbs instead of 2 Tbs. Then next time you can add 2 Tbs of Shao Xing Chinese cooking wine for boost flavour.
The remaining soup can keep in fridge when cool down completely for 3-5 days. To keep in freezer, place in sterilized bottle: label the name and date made. It can last about 7-12 days. I usually finish it before 8 days. You can eat it with instant noodles or fresh noodles.
“Silken tofu is pre-cooked and can be consumed without cooking, but it can also be heated or prepared in various ways. Frequently used in dips and dressings straight from the packet, and can be boiled, fried, steamed, or baked.”
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