Yield: 1 Servings
Measure | Ingredient |
---|---|
9 ounces | Chinese cabbage(bok choy) |
5 ounces | Vegetable oil |
½ teaspoon | Scallions; shredded |
¼ teaspoon | Fresh ginger; shredded |
4 teaspoons | Dried shrimps; soaked |
2 \N | Fresh or canned mushrooms; sliced |
1 \N | Carrot; sliced thinly |
5 ounces | Clear stock |
2 teaspoons | Salt; or to taste |
1 teaspoon | Soy sauce |
⅛ teaspoon | Ground sichuan peppercorn |
2 tablespoons | Cornstarch (cornflour) dissolved in |
2 tablespoons | Water |
¼ teaspoon | Sesame oil |
¼ teaspoon | 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 <kirkland@...> on Nov 09, 1997