Ingredients: 1 large Peking cabbage (about 900 g), 35-40 g dried scallop, 5-6 cloves garlic.
Condiments: Salt.
Preparation: 1) Wash cabbage, cut into strips about 3 cm wide.
2) Soak scallop for about 20 minutes; when soft, steam and pull into shreds.
3) Heat wok, add oil. Fry peeled garlic cloves until golden brown, remove.
4) In same oil, stir-fry cabbage. Salt lightly.
5) Take a large deep bowl; spread scallop meat in bottom of bowl, then place fried garlic cloves on top. Add cabbage, then add superior stock, place bowl in steamer and steam for 20 minutes.
6) After steaming, upturn bowl onto dish (so that scallop meat is on top). Drain off stock and return it to wok, thicken slightly, then pour over cabbage.
Note: Peking cabbage is in season around the Lunar New Year and keeps well. It is suitable for steaming, boiling, frying or salads, and has a fresh, crisp texture, making it an excellent New Year leaf vegetable.