Braised Chinese Cabbage with Shrimps,northeast China Style
- 9 oz Chinese cabbage(bok choy)
- 5 oz Vegetable oil
- 1/2 ts Scallions; shredded
- 1/4 ts Fresh ginger; shredded
- 4 ts Dried shrimps; soaked
- 2 Fresh or canned mushrooms;
- -sliced
- 1 Carrot; sliced thinly
- 5 oz Clear stock
- 2 ts Salt; or to taste
- 1 ts Soy sauce
- 1/8 ts Ground sichuan peppercorn
- 2 tb Cornstarch (cornflour)
- -dissolved in
- 2 tb Water
- 1/4 ts Sesame oil
- 1/4 ts Msg
1. Wash the cabbage, drain well, and cut into1/2 inch by 1 inch pieces.
2. Heat 3 tbps of the oil in a wok until the surface ripples. Add the
cabbage and stir-fry for 1 minute. Remove and set aside. Heat 7 tbsp of the
oil. Add the scallions and ginger and stir-fry until fragrant. Add the
cabbage, shrimps, mushroom and carrot. Pour in the stock and bring to a
boil. Add the salt, soy sauce, and ground peppercorn. When the stock has
been almost reduced, add the MSG and the cornstarch-water mixture. Cook,
stirring, until thickened slightly. Add the sesame oil, remove, and serve.
Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland
on Nov 09, 1997
2. Heat 3 tbps of the oil in a wok until the surface ripples. Add the
cabbage and stir-fry for 1 minute. Remove and set aside. Heat 7 tbsp of the
oil. Add the scallions and ginger and stir-fry until fragrant. Add the
cabbage, shrimps, mushroom and carrot. Pour in the stock and bring to a
boil. Add the salt, soy sauce, and ground peppercorn. When the stock has
been almost reduced, add the MSG and the cornstarch-water mixture. Cook,
stirring, until thickened slightly. Add the sesame oil, remove, and serve.
Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland
