Title: Braised chinese cabbage with shrimps,northeast china styl
 Categories: Chinese, Fish & seaf, Vegetables
      Yield: 1 Servings
 
      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.