Ingredients

• 9 oz - Chinese cabbage (bok choy)
• 5 oz - vegetable oil
• 1/2 tsp - scallions, shredded
• 1/4 tsp - fresh ginger, shredded
• 4 tsp - dried shrimps, soaked
• 2 - fresh or canned mushrooms, sliced
• 1 - carrot, sliced thinly
• 5 oz - clear stock
• 1 tsp - soy sauce
• 1/8 tsp - ground Sichuan pepper corns
• 2 tbsp - corn starch (corn flour) dissolved in 2 tbsp water
• 1/4 tsp - sesame oil
• 1/4 tsp - MSG
• salt to taste

How to Make Chinese Cabbage with Shrimps

• Wash the cabbage, drain well, and cut into 1.5 by 1 inch pieces.
• Heat 3 tbsp 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, 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 pepper corn.
• When the stock has almost been reduced, add the MSG and the corn starch-water mixture.
• Cook, stirring, until thickened slightly.
• Add the sesame oil, remove and serve.