Braised Chinese Cabbage with Shrimps

Braised Chinese Cabbage with Shrimps

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

Wash the cabbage, drain well, and cut into 1 1/2 inch by 1 inch (4cm by 2.5cm) 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 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.