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Ingredients :
450 g Chinese white cabbage
6 Chinese dried mushrooms
75 g bamboo shoots
1 tablespoon Vinegar
4 dried red chilies
2 tablespoons sugar
1 tablespoon light soy sauce
1/2 tablespoon Chinese rice wine
1/2 teaspoon salt
1 scallions
1 slice young ginger root, peeled
2 tablespoons sesame seed oil
2 tablespoons water or vegetable stock
Method :
Heat up a pot of water and bring to a boil. Add the cabbage and boil for
about 1-2 minutes,
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 Chinese dried mushrooms in warm
water for 20 minutes, before squeezing dry and cut off the stalks with a
kitchen knife. Cut the mushrooms, bamboo
shoots, red chilies, onions and young ginger root into thin shreds the
size of matches. Heat up a wok and add the sesame seed
oil, stir-fry all the vegetables (except the cabbage) for
approximately 2 minutes.
Add the sugar, light soy sauce,
Chinese rice wine, vinegar and salt to taste with about 2
tablespoons water or vegetable stock. Stir-fry for 1-2 minutes more and
pour over the cabbage. This is a colorful dish and is delicious when served cold. |