Stir-fried Chinese Cabbage And Dried Shrim
| 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 | T | Oil |
| 1/2 | c | Mushroom-soaking liquid |
| 1/2 | t | Salt |
| 1 | t | Cornstarch |
| 2 | T | Water |
INSTRUCTIONS
Separately soak dried shrimp and dried mushrooms. Reserve mushroom-soaking liquid. Cut cabbage stems in 2-inch sections. Slice bamboo shoots and soaked mushrooms. Heat oil. Add cabbage and stir-fry 1 minute. Add bamboo shoots; stir-fry 1 minute more. Add soaked shrimp, mushrooms and mushroom liquid. Bring to a boil; then simmer, covered, 3 minutes. Add salt. Stir mixture once again and simmer, covered, again until done (about 2 minutes more). 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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Nutrition (calculated from recipe ingredients)
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Calories: 58
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 7.6mg
Sodium: 432.8mg
Potassium: 296.1mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: <1g
Protein: 2.2g