Chinese Cabbage and Scallop Soymilk Stew
Ingredients(Servings: 2)
Directions
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Separate the hakusai into core and leaves. Diagonally and thinly slice up the core and chop the leaves into bite-size pieces.
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Place (A), the hakusai core and the can of scallops (with liquids) into a pot, bring to a boil and simmer over medium heat for about 3 minutes.
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Add in the hakusai leaves and the soymilk, and then bring to a quick simmer once more to finish.
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