|
Ingredients:
500g Chinese cabbage
2 slices ginger root
3 pre-softened Chinese black mushrooms
6 thin slices precooked Chinese ham
2T dried shrimp
1/2T rice wine
1/2t melted chicken fat
Mixture1(1/2C stock, 1t salt)
Mixture2(1/2T cornstarch, 1/2T water)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Rinse cabbage and cut into bite-size pieces (about 2-inch squares).
Boil 6C water and add cabbage pieces cook 3 minutes and remove; drain.
Soak dried shrimp in warm water for 10 minutes; remove and drain.
2)Heat pan and 2T oil stir-fry ginger root, black mushrooms, ham and
dried shrimp until fragrant; add cabbage and briefly stir-fry; add rice
wine and Mixture1. When liquid comes to a boil, add Mixture2 to thicken
and melted chicken fat; toss lightly to combine ingredients and remove
to serving plate; serve.
|