Clay Pot Bok Choy & Vermicelli

砂锅白菜粉丝

Clay Pot Bok Choy & Vermicelli — Home-styleJinan home cooking.

Ingredients

• Napa cabbage
• rice vermicelli
• ginger
• light soy sauce

Instructions

1. Shred cabbage leaves finely; rinse and drain well. Grate ginger finely. (Cabbage shreds are uniform, 2 mm wide; no pooling water.)
2. Heat 1 tsp oil in clay pot over medium heat. Add ginger and stir 30 seconds until fragrant—do not brown. (Ginger turns translucent, edges barely golden.)
3. Add cabbage and stir-fry 2 minutes until slightly softened but still crisp. (Leaves turn bright pale green; edges curl slightly.)
4. Pour in 300 ml hot water (or vegetable broth). Simmer 3 minutes. (Liquid reduces slightly; cabbage releases subtle sweetness.)
5. Drain vermicelli and add to pot. Stir gently. Drizzle light soy sauce. Simmer 2 more minutes until noodles absorb broth and soften fully. (Vermicelli is opaque and plump, no hard core visible.)