| 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
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