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Chinese Cabbage with Shrimps
By : Method
- Wash the cabbage, drain well, and cut into 1 1/2 inch by 1 inch pieces.
- 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, 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, Soya sauce, and ground pepper corn.
- When the stock has been almost reduced, add the MSG and the corn starch-water mixture.
- Cook, stirring, until thickened slightly.
- Add the sesame oil, remove and serve.
Ingredients:
9 oz - Chinese cabbage (bok choy)
5 oz - vegetable oil
1/2 tsp - scallions, shredded
1/4 tsp - fresh ginger, shredded
4 tsp - dried shrimps, soaked
2 - fresh or canned mushrooms, sliced
1 - carrot, sliced thinly
5 oz - clear stock
1 tsp - soya sauce
1/8 tsp - ground Sichuan pepper corn
2 tbsp - corn starch (corn flour) dissolved in 2 tbsp - water
1/4 tsp - sesame oil
1/4 tsp - MSG
salt to taste
9 oz - Chinese cabbage (bok choy)
5 oz - vegetable oil
1/2 tsp - scallions, shredded
1/4 tsp - fresh ginger, shredded
4 tsp - dried shrimps, soaked
2 - fresh or canned mushrooms, sliced
1 - carrot, sliced thinly
5 oz - clear stock
1 tsp - soya sauce
1/8 tsp - ground Sichuan pepper corn
2 tbsp - corn starch (corn flour) dissolved in 2 tbsp - water
1/4 tsp - sesame oil
1/4 tsp - MSG
salt to taste
RECIPES BY REHANA KHAMBATY
