Vegetables 119

Braised Creamed Cabbage

9 oz hearts of white Chinese cabbage
4 tbsp vegetable oil
3 tbsp scallions, chopped
1 tsp dry sherry
7 oz chicken stock
3/4 tsp salt, or to taste
3 1/2 oz milk
2 tbsp cornstarch dissolved in 2 tbsp water
1/4 tsp sesame oil
1/4 tsp MSG ( optional )

Wash the cabbage and cut into 5 inch by 1/2 inch strips. Stack cabbage in a wok with the white parts on the bottom. Add water to barely cover and simmer until soft. Remove, drain, and set aside. Heat the oil in a wok until the oil surface ripples. Add the scallions and stir-fry until fragrant. Add the rice wine, stock, and salt. Bring to a boil and cook for 30 seconds. Add the cabbage and bring back to a boil. Turn down the heat and simmer 1 minute. Stir in the milk and MSG. Add the cornstarch- water mixture and cook, stirring, until thickened. Sprinkle with sesame oil, remove, and serve.

Marinated Cabbage

9 oz cabbage
5 tsp soy sauce
1 tbsp sesame oil
1/4 tsp salt
1 1/2 tsp sugar

Wash the cabbage leaves and cut into 1 inch by 2 inch strips. Place the cabbage in a pot of cold water and bring to a boil. Cook for 2 to 3 minutes, remove, and drain. Place in a bowl. Mix the soy sauce, sesame oil, salt and sugar together, pour over the cabbage, and serve.

Stir-Fried Spinach

1 lb spinach
10 tsp vegetable oil
4 1/2 tsp soy sauce
1 1/2 tsp sugar

Trim the spinach and wash well to remove all sand.Heat 7 tsp of the oil in a wok until the oil surface ripples. Add the spinach and stir-fry for 1 minute, or until it just starts to wilt. Add the soy sauce, sugar and MSG. Stir in, then add the remaining 3 tsp of oil. Stir, remove, and serve.

Braised Eggplant

9 oz eggplant
vegetable oil for deep-frying;
1 tbsp soy sauce
1/2 tsp scallions ,chopped
1/2 tsp salt
1/2 tsp fresh ginger ,chopped
2 tbsp cornstarch dissolved in 2 tbsp water
2 cloves garlic ,peeled and crushed
1 tsp sesame oil

Peel the eggplant and cut into slices about 1/2 inch thick.Score the slicess on one side about 1/8 inch deep and cut into 1 1/4 inch strips.Heat the oil in a wok to 400* .Add the eggplant and deep-fry until brown. Remove and drain well.Blend the soy sauce,salt,scallions,ginger,the cornstarch-water mixture and 5 additional tsp water into a sauce.Pour all but 2 tsp of the oil from the work.Heat over high heat,until the oil surface ripples.Add the garlic and stir-fry until fragrant.Add the eggplant strips and the sauce.Bring to a boil and cook,stirring, until the sauce thickens.Spinkle with the sesame oil, remove,and serve.

Braised Chinese Cabbage with Shrimps

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 chicken stock
2 tsp salt, or to taste
1 tsp soy sauce
1/8 tsp ground Sichuan peppercorn
2 tbsp cornstarch dissolved in 2 tbsp water
1/4 tsp sesame oil
1/4 tsp MSG

Wash the cabbage, drain well, and cut into1/2 inch by 1 inch pieces. Heat 3 tbps 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 and 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 peppercorn. When the stock has been almost reduced, add the MSG and the cornstarch-water mixture. Cook, stirring, until thickened slightly. Add the sesame oil, remove, and serve.