Braised Chinese Cabbage
9 ounces Chinese cabbage, bok choy
5 ounces vegetable oil
1 tablespoon scallions, shredded
1/4 teaspoon fresh ginger, shredded
4 teaspoons dried shrimps, soaked
2 fresh or canned mushrooms, sliced
1 carrot, sliced thinly
5 ounces clear stock
salt to taste
1 teaspoon soy sauce
1/8 teaspoon ground Sichuan pepper corn
2 tablespoon corn starch, corn flour, dissolved in 2 tablespoons water
1/4 teaspoon sesame oil
1/4 teaspoon MSG
Wash the cabbage, drain well, and cut into 1 1/2 inch by 1 inch pieces. Heat 3
tablespoons 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 tablespoon 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, soy 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.