Braised Chinese Lettuce and Chestnuts
INGREDIENTS:
9 oz Chinese cabbage(bok choy)
5 oz Vegetable oil
1/2 ts Scallions; shredded
1/4 ts Fresh ginger; shredded
4 ts Dried shrimps; soaked
2 Fresh or canned mushrooms;
-sliced
1 Carrot; sliced thinly
5 oz Clear stock
2 ts Salt; or to taste
1 ts Soy sauce
1/8 ts Ground sichuan peppercorn
2 tb Cornstarch (cornflour)
-dissolved in
2 tb Water
1/4 ts Sesame oil
1/4 ts Msg
9 oz Chinese cabbage(bok choy)
5 oz Vegetable oil
1/2 ts Scallions; shredded
1/4 ts Fresh ginger; shredded
4 ts Dried shrimps; soaked
2 Fresh or canned mushrooms;
-sliced
1 Carrot; sliced thinly
5 oz Clear stock
2 ts Salt; or to taste
1 ts Soy sauce
1/8 ts Ground sichuan peppercorn
2 tb Cornstarch (cornflour)
-dissolved in
2 tb Water
1/4 ts Sesame oil
1/4 ts Msg
1. Wash the cabbage, drain well, and cut into1/2 inch by 1 inch pieces.
2. Heat 3 tbps 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.
2. Heat 3 tbps 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.