|
450 g Chinese white cabbage
5 Chinese dried mushrooms
75 g Bamboo shoots
5 Dried red chilies
2 tablespoons Sugar
1 tablespoon Soy sauce
1/2 tablespoon Rice wine or dry sherry
1 1/2 tablespoon Vinegar
1 teaspoon Salt
1 Spring onion (scallion)
1 slice Ginger root, peeled
2 tablespoons Sesame seed oil
|
|
Method :
Parboil the cabbage,
remove and drain. Marinate with 1/2 teaspoon
salt for 5 minutes, then squeeze dry and cut into matchbox-sized
pieces. Arrange on a serving dish. Soak the mushrooms in warm
water for 20 minutes, then squeeze dry and discard the stalks. Cut the mushrooms, bamboo
shoots, red chilies, onions and ginger root into thin shreds the
size of matches. Heat up the sesame seed
oil in a wok, stir-fry all the vegetables (except the cabbage) for
2 minutes. Add the sugar, soy sauce,
rice wine or sherry, vinegar and salt with about 2 tablespoons
water of stock. Stir-fry for 1-2 minutes
more and pour over the cabbage. This is a multi-colored
dish and is especially delicious when served cold.
Note : Chinese white cabbage,
also known as Chinese leaves or celery cabbage is now widely
available in the West. Discard the outer tough leaves and use the
tender heart only. |