Recipe - Braised Chinese Cabbage With Shrimps Northeast China Style

9 ounce Chinese cabbage(bok choy)
5 ounce Vegetable oil
One half teaspoon Scallions; shredded
One fourth teaspoon Fresh ginger; shredded
4 teaspoon Dried shrimps; soaked
2 Fresh or canned mushrooms;
cut or sliced up
1 Carrot; cut or sliced up thinly
5 ounce Clear stock
2 teaspoon Salt; or to taste
1 teaspoon Soy sauce
1/8 teaspoon Ground sichuan peppercorn
2 tablespoon Cornstarch (cornflour)
dissolved in
2 tablespoon Water
One fourth teaspoon Sesame oil
One fourth teaspoon Msg

1. Wash the cabbage, drain well, and cut intoOne half inch by 1 inch pieces.

2. Heat 3 tbps of the oil in a wok until the surface ripples. Add the
cabbage and stirfry for 1 minute. Remove and set aside. Heat 7 tbsp of the
oil. Add the scallions and ginger and stirfry 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 cornstarchwater mixture. Cook,
stirring, until thickened slightly. Add the sesame oil, remove, and serve.
Posted to recipeludigest Volume 01 Number 233 by James and Susan Kirkland
kirkland@gj.net on Nov 09, 1997