"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage

Name: How to cook "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage

I came up with a "shrimp chili" recipe with atsuage instead of shrimps for my children who are allergic to shrimp.

Ingredient

Food ration :

4 servings

1 piece

Atsuage

leaves Chinese cabbage

1/2

★ Japanese leek

1 clove

★ Garlic

1/2

plus 1/4 teaspoon ★ Grated ginger (or tubed ginger)

Katakuriko slurry

3 tbsp

Ketchup

and 1/2 tablespoons each Sugar, soy sauce

2 tsp

Doubanjiang

200 ml

Water

Cooking instructions

* Step 1

Pour hot water over the atsuage to remove the excess oil. Cut the atsuage and Chinese cabbage into bite-sized pieces. Mince the Japanese leek and garlic.

* Step 2

Combine all the ingredients for the chili sauce and set it aside.

* Step 3

Heat some oil (not listed) in a skillet and stir-fry all of the ★ ingredients except the half amount of the Japanese leek. Do not scorch.

* Step 4

Add the white part of the Chinese cabbage and stir-fry until translucent.

* Step 5

Add the leafy part of the Chinese cabbage and the atsuage and continue to stir-fry.

* Step 6

Add the chili sauce and bring it to a boil. Simmer for 2-3 minutes while lightly stirring.

* Step 7

Add the katakuriko slurry (a mixture of katakuriko and water) to thicken the sauce. Add the remaining Japanese leeks, bring it back to a boil and it is done.