Experience savory scallops in soymilk.
- Cooking time
- 10 minutes
- Nutrition facts are for one serving.
- Separate the Chinese cabbage into core and leaves. Diagonally and thinly slice up the core and chop the leaves into bite-size pieces.
- Place (A), the Chinese cabbage core and the can of scallops (with liquids) into a pot, bring to a boil and simmer over medium heat for about 3 minutes.
- Add in the Chinese cabbage leaves and the soymilk, and then bring to a quick simmer once more to finish.