| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Chinese | Chinese, Fish & seaf, Vegetables | 1 | Servings |
INGREDIENTS
| 9 | oz | Chinese cabbage(bok choy) |
| 5 | oz | Vegetable oil |
| 1/2 | ts | Scallions; shredded |
| 1/4 | ts | Fresh ginger; shredded |
| 4 | ts | Dried shrimps; soaked |
| 2 | Fresh or canned mushrooms; sliced | |
| 1 | Carrot; sliced thinly | |
| 5 | oz | Clear stock |
| 2 | ts | Salt; or to taste |
| 1 | ts | Soy sauce |
| 1/8 | ts | Ground sichuan peppercorn |
| 2 | tb | Cornstarch (cornflour) dissolved in |
| 2 | tb | Water |
| 1/4 | ts | Sesame oil |
| 1/4 | ts | Msg |
INSTRUCTIONS
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@gj.net> on Nov 09, 1997
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”