Q: Can I replace pork with another type of meat in this recipe?
A: Yes, you can use chicken or beef as alternatives to pork in this stew.
Q: Is it necessary to use the specific brands of seasonings mentioned in the recipe?
A: No, you can use similar seasonings available to you, though the taste might vary slightly.
Q: Can I omit the vermicelli from the recipe?
A: Yes, the vermicelli can be omitted or replaced with another type of noodle if preferred.
Tomato, Cabbage, and Potato Stew
Notes
Ingredients:
- Tomatoes (medium-sized) - 2
- Potatoes (medium-sized) - 2
- Half a cabbage
- Green onion - 1 segment
- Ginger - 1 piece
- Salt - 3g
- Dark soy sauce - 1/2 tablespoon
- Cooking wine - 1.5 tablespoons
- Soy sauce - 1.5 tablespoons
- Oyster sauce (reduced salt) - 1 tablespoon
- Chicken bouillon - 1 pump
- Vermicelli - a handful
- Pork - 150g
- Sichuan peppercorns - about 10
- Star anise - 1/2 piece
- Wash and prepare the cabbage.
- Tear the cabbage into large pieces by hand.
- Wash and cut the tomatoes into chunks.
- Peel and wash the potatoes, then cut them into chunks.
- Slice the pork, green onions, and ginger.
- Heat oil in a pot, and fry the Sichuan peppercorns and star anise until fragrant.
- Add the green onions and ginger, and stir-fry until fragrant.
- Add the pork slices and pork skin (if using lean meat).
- Add cooking wine to remove any gamey taste.
- Add the tomato chunks and stir-fry.
- Add the cabbage pieces and stir-fry.
- Add the oyster sauce.
- Add the soy sauce and dark soy sauce.
- Add the potato chunks and stir-fry on high heat.
- Once the vegetables release their juices, add hot water until it covers the ingredients.
- Bring to a boil, then add the vermicelli and simmer on low heat until the vermicelli is soft.
- Add salt.
- Add chicken bouillon, mix well, and serve.
- High in Vitamins A and C from tomatoes and cabbage.
- Provides carbohydrates from potatoes and vermicelli.
- Contains protein from pork.
- Rich in dietary fiber.
