| 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 | t | Scallions, shredded |
| 1/4 | t | Fresh ginger, shredded |
| 4 | t | Dried shrimps, soaked |
| 2 | Fresh or canned mushrooms | |
| sliced | ||
| 1 | Carrot, sliced thinly | |
| 5 | oz | Clear stock |
| 2 | t | Salt, or to taste |
| 1 | t | Soy sauce |
| 1/8 | t | Ground sichuan peppercorn |
| 2 | T | Cornstarch, cornflour |
| dissolved in | ||
| 2 | T | Water |
| 1/4 | t | Sesame oil |
| 1/4 | t | Msg |
INSTRUCTIONS
Wash the cabbage, drain well, and cut into1/2 inch by 1 inch pieces. 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:
“Tired of empty promises? God’s word never fails!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1365
Calories From Fat: 1273
Total Fat: 144.1g
Cholesterol: 0mg
Sodium: 4899.3mg
Potassium: 1215.8mg
Carbohydrates: 18g
Fiber: 5.3g
Sugar: 9.8g
Protein: 10.2g