Braised Chinese Cabbage with Shrimps

May 23rd, 2010 | sundari | 0 Comments »


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INGREDIENTS
9 oz (250 g) Chinese cabbage (bok choy)
1/2 tsp scallions, shredded
4 tsp dried shrimps, soaked
1 carrot, sliced thinly
2 tsp salt, or to taste
1/8 tsp ground Sichuan peppercorn
1/4 tsp sesame oil
5 oz (150 ml) vegetable oil
1/4 tsp fresh ginger, shredded
2 fresh or canned mushrooms, sliced
5 oz (150 ml) clear stock
1 tsp soy sauce
2 tbsp cornstarch (cornflour) dissolved in 2 tbsp water
1/4 tsp MSG
RECIPE
  1. Wash the cabbage, drain well, and cut into 1 1/2 inch by 1 inch (4cm by 2.5cm) pieces.
  2. Heat 3 tbsp 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.

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