February 27, 2008
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.
Oh, we love cabbage and your addition of the spinach makes it even prettier and healthier!
BTW- our first cooking video is up!