Braised chinese cabbage with shrimps,northeast china style

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 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

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

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