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"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage

Before you jump to "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is nowadays a lot more popular than in the past and rightfully so. The overall economy is impacted by the number of men and women who are suffering from health conditions such as hypertension, which is directly linked to poor eating habits. While we're constantly being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. In all probability, most people think that it takes a lot of work to eat healthily and that they will have to drastically change their lifestyle. It is possible, though, to make a few small changes that can start to make a good impact on our daily eating habits.

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Therefore, it should be fairly obvious that it's not hard to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let's go back to "shrimp" in chili sauce with atsuage and chinese cabbage recipe. You can have "shrimp" in chili sauce with atsuage and chinese cabbage using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage:

You need 1 piece of Atsuage.
Prepare 3 of leaves Chinese cabbage.
Get 1/2 of ★ Japanese leek.
Get 1 clove of ★ Garlic.
Prepare 1/2 of plus 1/4 teaspoon ★ Grated ginger (or tubed ginger).
Get 1 of Katakuriko slurry.
Use of Ingredients for the chili sauce:.
Get 3 tbsp of Ketchup.
You need 1 of and 1/2 tablespoons each Sugar, soy sauce.
Use 2 tsp of Doubanjiang.
Prepare 200 ml of Water.

Steps to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage:

Pour hot water over the atsuage to remove the excess oil. Cut the atsuage and Chinese cabbage into bite-sized pieces. Mince the Japanese leek and garlic..
Combine all the ingredients for the chili sauce and set it aside..
Heat some oil (not listed) in a skillet and stir-fry all of the ★ ingredients except the half amount of the Japanese leek. Do not scorch..
Add the white part of the Chinese cabbage and stir-fry until translucent..
Add the leafy part of the Chinese cabbage and the atsuage and continue to stir-fry..
Add the chili sauce and bring it to a boil. Simmer for 2-3 minutes while lightly stirring..
Add the katakuriko slurry (a mixture of katakuriko and water) to thicken the sauce. Add the remaining Japanese leeks, bring it back to a boil and it is done..

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