Braised chinese cabbage with shrimps,northeast china style
1 Servings
Ingredients
| Quantity | 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 | Fresh or canned mushrooms; sliced | |
| 1 | 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 |
Directions
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