Braised Chinese Cabbage With Shrimps,Northeast China Style Recipe

• 9 ounce Chinese cabbage(bok choy)
• 5 ounce Vegetable oil
• 1/2 tsp Scallions, shredded
• 1/4 tsp Fresh ginger, shredded
• 4 tsp Dry shrimps, soaked
• 2 x Fresh or possibly canned mushrooms, sliced
• 1 x Carrot, sliced thinly
• 5 ounce Clear stock
• 2 tsp Salt, or possibly to taste
• 1 tsp Soy sauce
• 1/8 tsp Grnd sichuan peppercorn
• 2 Tbsp. Cornstarch (cornflour) dissolved in
• 2 Tbsp. Water
• 1/4 tsp Sesame oil
• 1/4 tsp Msg

1. 1.
2. Wash the cabbage, drain well, and cut into1/2 inch by 1 inch pcs.
3. 2.
4. Heat 3 tbps of the oil in a wok till the surface ripples.
5. Add in the cabbage and stir-fry for 1 minute.
6. Remove and set aside.
7. Heat 7 tbsp of the oil.
8. Add in the scallions and ginger and stir-fry till fragrant.
9. Add in the cabbage, shrimps, mushroom and carrot.
10. Pour in the stock and bring to a boil.
11. Add in the salt, soy sauce, and grnd peppercorn.
12. When the stock has been almost reduced, add in the MSG and the cornstarch-water mix.
13. Cook, stirring, till thickened slightly.
14. Add in the sesame oil, remove, and serve.

vegetable oil, scallions, ginger, shrimps, mushrooms, carrot, clear, salt, soy sauce, sichuan peppercorn, cornstarch, water, sesame oil

Taken from cookeatshare.com/recipes/braised-chinese-cabbage-with-shrimps-northeast-china-style-90490 (may not work)