steaming baby vegetables with fans

How to Steam Baby Cabbages with Fans: A Simple Guide

Steaming baby cabbages with fans (a popular Chinese cooking technique using "粉丝" or vermicelli) creates a dish that’s tender, savory, and full of umami. Here’s an easy, step-by-step guide to perfect this comforting meal.

### Ingredients

- 4–5 baby cabbages (cored and washed)

- 50g dried vermicelli (soaked in warm water until soft, then drained)

- 3–4 cloves garlic (minced)

- 1 tbsp soy sauce

- 1 tsp oyster sauce

- 1/2 tsp sugar

- 1 tbsp cooking oil

- Sesame seeds and chopped green onions (for garnish)

### Steps

1. Prep the Cabbages: Trim the base of each baby cabbage and gently pull apart the leaves to create a "cup" shape. Soak them in salted water for 10 minutes to remove dirt, then rinse and pat dry.

2. Soak the Vermicelli: Rehydrate dried vermicelli in warm water until pliable (about 5–10 minutes). Drain and cut into shorter lengths if needed.

3. Make the Sauce: In a small bowl, mix minced garlic, soy sauce, oyster sauce, sugar, and cooking oil. Stir well to combine.

4. Assemble: Place a small amount of vermicelli at the bottom of each cabbage cup. Top with a spoonful of the garlic sauce.

5. Steam: Arrange the stuffed cabbages in a heatproof dish. Steam over high heat for 8–10 minutes, until the cabbage leaves are tender and the vermicelli is heated through.

6. Garnish and Serve: Sprinkle with sesame seeds and green onions. Serve hot as a side dish or light main course.

This method highlights the cabbage’s natural sweetness while the vermicelli soaks up the flavorful sauce, making it a healthy, crowd-pleasing favorite. Enjoy!