Despite having to soak the niengao for a whole day, this meal was quick to make. I just defrosted and chopped up the Chinese spinach (I don’t know why it says Chinese Leek on the package), fried up some dried and preserved cabbage, and threw them all together with the niengao in the wok. Lastly, I added a little salt and soy sauce to taste.

This entry was posted on Wednesday, February 27th, 2008 at 11:38 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.