Baby Napa in Superior Broth (Shang Tang Wa Wa Cai)

The story

Shang tang — 'superior broth' — is the Cantonese trick of making a vegetable taste expensive: simmer it in rich stock with whole garlic cloves until it goes silky. A stock cube and an egg get you 90% of the restaurant version.

Ingredients (5 + pantry staples)

• Baby napa cabbage — 1 lb / 450 g, halved lengthwise
• Chicken stock cube — 1
• Garlic — 4 cloves, whole, smashed
• Egg — 1, hard-boiled and halved (optional but classic)
• Toasted sesame oil — 1 tsp

Pantry staples used (don't count toward the 6): salt, cooking oil. Not stocked yet? See the pantry page.

Steps

1. Fry the garlic in oil until just golden; add the napa cut-side down for 1 minute.
2. Add 1.5 cups / 350 ml water and the stock cube; cover and simmer 8–10 minutes until the cabbage is translucent at the base.
3. Egg halves into the broth; sesame oil, taste for salt. Serve in a bowl with the broth.

Swaps

Any greens: choy sum, romaine wedges, spinach (2 minutes only). Century egg half is the banquet addition.