---
title: "Braised Baby Chinese Cabbage in Broth (上汤娃娃菜)"
description: "This braised Baby Chinese cabbage in broth is sweet, fresh, and tender. It is a home-style vegetable dish, especially suitable for those on a diet. Baby Chinese cabbage is rich in vitamins and dietary fiber, and is low fat and low calorie. Adding century egg and luncheon meat (SPAM) enhances the flavor without adding too much extra burden. The difficulty is moderate, so even beginners can try it. From prep to serving, it takes about 20 minutes."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_shang-tang-wa-wa-cai.jpg"
url: "https://cookbook.cn-trending.com/r/vegetable_dish_shang-tang-wa-wa-cai/"
---

# Braised Baby Chinese Cabbage in Broth

**上汤娃娃菜 · shàng tāng wá wa cài**

> Time: 20 min · Difficulty: Medium · Calories: 158 kcal · Serves: 2 servings · Category: [Vegetables](https://cookbook.cn-trending.com/c/vegetable_dish/) (素菜)

This braised Baby Chinese cabbage in broth is sweet, fresh, and tender. It is a home-style vegetable dish, especially suitable for those on a diet. Baby Chinese cabbage is rich in vitamins and dietary fiber, and is low fat and low calorie. Adding century egg and luncheon meat (SPAM) enhances the flavor without adding too much extra burden. The difficulty is moderate, so even beginners can try it. From prep to serving, it takes about 20 minutes.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_shang-tang-wa-wa-cai.jpg)

## Ingredients

- 700 g Baby Chinese cabbage (娃娃菜) — per serving
  - Tip: Choose heads with tightly packed leaves, a tender yellow color, and fresh root cuts.
- to taste Luncheon meat (SPAM) (午餐肉)
  - Tip: Choose a brand with a high meat content, or substitute with ham sausage.
- 3 g Scallion (葱) — per serving
  - Tip: Fresh small scallions have a stronger aroma.
- 10 g Garlic (蒜) — per serving
  - Tip: Choose plump garlic cloves with no sprouting.
- 10 g Ginger (姜) — per serving
  - Tip: Choose fresh ginger with smooth skin and no shriveling.
- to taste Salt (盐)
  - Tip: Regular iodized salt or sea salt both work.
- to taste Sugar (糖)
  - Tip: White granulated sugar, used to enhance umami.
- to taste Oyster sauce (蚝油)
  - Tip: Choose a reputable brand of oyster sauce to enhance the broth's umami.
- to taste MSG (味精)
  - Tip: Add to taste, or omit entirely.
- to taste Starch (淀粉)
  - Tip: Cornstarch or potato starch both work, used for thickening.

### Optional

- 10 g Enoki mushrooms (金针菇)
  - Tip: Choose mushrooms with round, intact caps, a clean white color, and no off-odor.
- 1 piece Century egg (皮蛋)
  - Tip: Choose eggs with uncracked shells and no rattling sound when shaken.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Slotted spoon

## Method (10 steps)

1. **Prepare the Baby Chinese Cabbage** — Wash the Baby Chinese cabbage, then cut it vertically into sections.
   - Duration: 2 min
   - Tip: Cutting vertically helps keep the shape and allows the flavors to penetrate more easily.
   ![Step 1: Prepare the Baby Chinese Cabbage](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_shang-tang-wa-wa-cai/step_1.jpg)
2. **Cut the Aromatics** — Cut 3g scallion into small pieces. Slice 10g garlic. Slice 10g ginger into small pieces.
   - Duration: 2 min
   - Tip: Sliced garlic gives a cleaner taste in broth than minced garlic.
   ![Step 2: Cut the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_shang-tang-wa-wa-cai/step_2.jpg)
3. **Dice the Add-ins** — Dice the century egg. Dice the ham sausage or luncheon meat (SPAM) into 1cm cubes.
   - Duration: 3 min
   - Tip: Dabbing the knife with cool water while cutting the century egg prevents sticking.
   ![Step 3: Dice the Add-ins](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_shang-tang-wa-wa-cai/step_3.jpg)
4. **Prepare the Enoki Mushrooms** — Wash the enoki mushrooms and separate them into clusters.
   - Duration: 1 min
   - Tip: Separating into small clusters makes them easier to eat.
   ![Step 4: Prepare the Enoki Mushrooms](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_shang-tang-wa-wa-cai/step_4.jpg)
5. **Blanch** — Bring water to a boil, add the Baby Chinese cabbage, blanch for 10 seconds, then remove.
   - Duration: 1 min
   - Tip: Blanching for only 10 seconds keeps the Baby Chinese cabbage crisp and tender.
   ![Step 5: Blanch](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_shang-tang-wa-wa-cai/step_5.jpg)
6. **Season the Wok** — Heat the wok, add oil, swirl it around to coat the surface, then pour the oil out. Add a little fresh oil.
   - Duration: 1 min
   - Tip: Seasoning the wok prevents sticking during cooking.
   ![Step 6: Season the Wok](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_shang-tang-wa-wa-cai/step_6.jpg)
7. **Sauté the Aromatics** — Turn the heat to low, add the scallion, ginger, and garlic, and sauté until fragrant.
   - Duration: 30 sec
   - Tip: Keep the heat low to avoid burning the ginger and garlic, which would turn bitter.
   ![Step 7: Sauté the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_shang-tang-wa-wa-cai/step_7.jpg)
8. **Add the Main Ingredients and Water** — Add 300g water (enough to cover the Baby Chinese cabbage). Add the Baby Chinese cabbage, enoki mushrooms, and luncheon meat (SPAM).
   - Duration: 1 min
   - Tip: If you have stock, use it instead of water for a richer flavor.
   ![Step 8: Add the Main Ingredients and Water](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_shang-tang-wa-wa-cai/step_8.jpg)
9. **Season** — Add oyster sauce, sugar, salt, and MSG, then bring to a boil.
   - Duration: 30 sec
   - Tip: Oyster sauce is already salty, so reduce the amount of salt accordingly.
   ![Step 9: Season](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_shang-tang-wa-wa-cai/step_9.jpg)
10. **Simmer and Plate** — Simmer for 3 minutes. Once boiling, start plating. Ladle out the Baby Chinese cabbage, place the century egg on top, and pour the broth over it.
   - Duration: 3 min
   - Tip: Adding the century egg last prevents the broth from turning cloudy.
   ![Step 10: Simmer and Plate](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_shang-tang-wa-wa-cai/step_10.jpg)

## Tips

- If you find any issues or improvements while following this guide, please submit an Issue or Pull Request.
- Pay attention to lighting when taking photos. While the taste is great, a beautifully plated dish can boost your appetite.

## Overview image

![Braised Baby Chinese Cabbage in Broth — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_shang-tang-wa-wa-cai_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/vegetable_dish/上汤娃娃菜/上汤娃娃菜.md

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---

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