Ingredients
1 large (2 -3 lb) Chinese celery cabbage
3 tbsp soy sauce
1 tbsp dry sherry
¼ cup chicken stock
1 tbsp sugar
4 dried Chinese mushrooms, soaked and drained
¼ cup vegetable oil
2 dried chili peppers
1 tbsp chopped scallion
2 tspn cornstarch
3 tbsp water
1. Remove and discard the coarse outer leaves of the cabbage. Cut off
and discard the base. Cut the inner leaves criss-cross into 1½" pieces.
Wash, drain and dry. Mix together the soy sauce, sherry, broth and sugar in
a bowl. Finely slice the mushrooms.
2. Heat the oil in a large frying pan over medium heat. Saute the chilli
peppers and spring onion in it for 1½ minutes. Discard the peppers and
spring onion. Add the cabbage and mushrooms and stir-fry over high heat for
4 minutes. Pour in the soy sauce mixture. Continue to stirfry gently over medium
heat for 1 minute, then simmer-fry for 10 minutes. Mix the cornflour with the
water. Add to the vegetables, turning the mixture over a few times. Serve in
a deep vegetable dish.
| Click here for the Recipe World Index |
