| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegetable |
6 |
Servings |
INGREDIENTS
| 8 |
|
Dried shrimp |
| 4 |
|
Dried black mushrooms |
| 1 |
lb |
Chinese cabbage |
| 1/2 |
c |
Bamboo shoots |
| 2 |
tb |
Oil |
| 1/2 |
c |
Mushroom-soaking liquid |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Water |
|
1 |
minute more. |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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