Mushroom And Chinese Cabbage Stir-Fry Wei-Chuan
chinese, mushrooms, vegetables
2 lb chinese cabbage
6 chinese black mushrooms
6 cup water
1 tablespoon salt
2 tablespoon oil
1/2 tablespoon rice wine
2 cup stock
1 teaspoon salt
1/2 teaspoon msg; substitute salt
1 teaspoon cornstarch
1 tablespoon water
Trim cabbage and cut into large bite-size pieces. Parcook in 6 c water and 1 T salt for 2 min. Drain.
Soften mushrooms in warm water. Remove and discard stems.
Heat pan with oil. Add rice wine, stock, salt, and MSG and bring to the boil. Add mushrooms and cook 5 min over medium heat. Add cabbage and stir well over heat and thicken with cornstarch dissolved in water.
Thicken sauce with cornstarch dissolved in water.
M's note: The Chinese actually make this sometimes with the addition of a little evaporated milk. Yuck.
From: Michael Loo Date: 25 Jun 97 National Cooking Echo Ä
Yield: 1 servings