Stir Fried Chinese Cabbage And Dried Shrimp Food

SHRIMP AND CABBAGE STIR-FRY

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.

BEST EVER STIR-FRIED CHINESE CABBAGE!

Steps:

• Soak dried scallops and dried shrimp in hot water or put it in the microwave for 5 minutes on high and slice the chili and garlic as well as roughly chopping the Chinese cabbage.
• Once the dried scallops have significantly soften, drain them while reserving liquid.
• Heat oil in pan and brown the garlic slices. Once garlic is browned, remove half the browned garlic slices and set aside.
• Then add the chilies and then the soaked dried scallops and shrimp and fry for 1 minute.
• Season with salt and pepper.
• Add the Chinese cabbage and fry till it slightly wilts and then add then cooking wine, oyster sauce, the soaking liquid.
• Season with soy sauce to taste.
• Cook cabbage for a further 3-5 minutes till cooked but retaining a bit of crunch and then thicken with corn flour.
• Garnish with the crunchy garlic slices and enjoy!

STIR-FRIED CHINESE CABBAGE

Steps:

• Stir together rice wine, soy sauce, sesame oil, and ginger root in a small bowl; set aside.
• Heat the oil in a wok over medium-high heat.
• Add red pepper flakes and minced garlic, and stir-fry until it becomes aromatic but not scorched.
• Add shredded cabbage and stir-fry until limp, but not mushy.
• Add contents of seasoning bowl and cook, stirring, 1-2 minutes more, until liquid is almost absorbed.
• Sprinkle with toasted sesame seeds and serve.