Braised Chestnuts With Chinese Cabbage
|Dried shrimp||2 Tablespoon|
|Fresh ginger root piece||1⁄2 Inch, peeled, finely chopped|
|Chestnuts||1 Pound, peeled, skinned and boiled for 25 minutes (450 Gram)|
|Dried chinese mushrooms||4 Medium, soaked for 30 minutes, drained, stalks removed and caps quartered|
|Chinese cabbage||1 1⁄2 Pound, washed, drained and coarsely chopped (700 Gram)|
|Chicken stock||125 Milliliter (1/2 Cup)|
|Soy sauce||4 Tablespoon|
|Dry sherry||2 Tablespoon|
|Sugar||1 1⁄2 Tablespoon|
Heat the oil in a large frying pan.
Add the shrimp, ginger, chestnuts and mushrooms and stir over moderate heat for 2 minutes.
Add the cabbage and cook, stirring, for 1 minute.
Pour in the stock, soy sauce and sherry.
Add the sugar and cook over low heat for 20 to 25 minutes, stirring frequently.