Stir Fried Chinese Cabbage And Dried Shrimp Recipes

Steps:

• Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.
• Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
• Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.

Steps:

• 1. Separately soak dried shrimp and dried mushrooms. Reserve mushroom-soaking liquid. 2. Cut cabbage stems in 2-inch sections. Slice bamboo shoots and soaked mushrooms. 3. Heat oil. Add cabbage and stir-fry 1 minute. Add bamboo shoots stir-fry 1 minute more. 4. Add soaked shrimp, mushrooms and mushroom liquid. Bring to a boil then simmer, covered, 3 minutes. 5. Add salt. Stir mixture once again and simmer, covered, again until done (about 2 minutes more). 6. Meanwhile blend cornstarch and cold water to a paste. Then stir in to thicken, and serve at once.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.