Stir-fried chinese cabbage and dried shrim
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Dried shrimp | |
| 4 | Dried black mushrooms | |
| 1 | pounds | Chinese cabbage |
| ½ | cup | Bamboo shoots |
| 2 | tablespoons | Oil |
| ½ | cup | Mushroom-soaking liquid |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cornstarch |
| 2 | tablespoons | Water |
| 1 | minute more. | |
Directions
1. Separately soak dried shrimp and dried mushrooms. Reserve mushroom-soaking liquid.
2. Cut cabbage stems in 2-inch sections. Slice bamboo shoots and soaked mushrooms.
3. Heat oil. Add cabbage and stir-fry 1 minute. Add bamboo shoots; stir-fry 4. Add soaked shrimp, mushrooms and mushroom liquid. Bring to a boil; then simmer, covered, 3 minutes.
5. Add salt. Stir mixture once again and simmer, covered, again until done (about 2 minutes more).
6. Meanwhile blend cornstarch and cold water to a paste. Then stir in to thicken, and serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .