|Cabbage/Napa cabbage||1 Pound (450 Milliliters)|
|Oil||37 Milliliter (2 1/2 Tablespoons)|
|Ginger slice||2 , shredded|
|Dried shrimp||15 Milliliter, soaked (1 Tablespoon)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Shredded bamboo shoots||60 Milliliter (1/4 Cup)|
|Green peas||30 Milliliter (2 Tablespoons)|
|Cornstarch solution||1 Teaspoon|
|Soy sauce||1 Teaspoon|
|Dark soy sauce||1 Tablespoon|
|Wine||15 Milliliter (1 Tablespoon)|
|Soup stock||125 Milliliter (1/2 Cup)|
1. Cut cabbage into 1" x 21/2" (2.5 cm x 6.5 cm) pieces.
2. Heat wok with oil over high heat. Add ginger and shrimp. Stir for 1 minute. Add cabbage and continue to stir for 1 minute. Stir in carrot, bamboo shoots and peas.
3. Combine braising sauce ingredients and add to vegetables. Cover and cook over low heat for 3-31/2 minutes.