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Braised Baby Chinese Cabbage with Chestnuts ay iginisang petsay sa sabaw na may pinakuluang kastanyas at kalabasa puree.
Putulin ang ugat ng baby petsay Tagalog at hiwain nang pahaba. Itabi.
Trim the root ends off the baby Chinese cabbage and cut into strips. Set aside.
Pasingawan ang kalabasa hanggang lumambot, durugin para gawing puree. Itabi.
Steam the pumpkin until tender, then mash into a puree. Set aside.
Pakuluan ang kastanyas hanggang maluto at talupan. Hiwain ang karot na hugis-bulaklak.
Boil the chestnuts until cooked through and peel. Cut the carrot into flower shapes.
Magpainit ng mantika sa kawali, igisa nang sandali ang baby petsay Tagalog, at ibuhos ang sabaw.
Heat oil in a wok, briefly stir-fry the baby Chinese cabbage, then pour in the stock.
Idagdag ang kastanyas at kalabasa puree, timplahan, at haluin nang mabuti. Ihain.
Add the chestnuts and pumpkin puree, season to taste, and stir until well combined. Serve.
