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Ingredients
- 8 dried black mushrooms
- 1/4 cup dried shrimp
- 2 teaspoon vegetable oil
- 1 tablespoon minced ginger
- 4 dried red chili peppers
- 1 medium napa cabbage head cut into 2" pieces
- 3/4 cup chicken stock (or canned chicken broth)
Preparation
Step 1
Soak the mushrooms in warm water to cover until softened, about 20 minutes. Drain and discard the stems.
In a separate bowl, soak the dried shrimp in warm water to cover until softened, about 20 minutes. Drain and squeeze to remove the excess water.
Heat a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the ginger, dried chili peppers and shrimp; cook, stirring, until the chili peppers have released their fragrance, about 1 minute.
Put the cabbage, mushrooms and stock into the wok. Reduce the heat to medium, cover and simmer until the cabbage is tender, about 10 minutes. Scoop the mixture onto a serving platter and serve hot.
This recipe yields 4 servings.
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