Braised Cabbage with Bean Thread Noodles
|Dried bean thread noodles||2 Ounce|
|Dried shrimp||1⁄3 Cup (5.33 tbs)|
|Dried black mushrooms||4|
|Vegetable oil||1 Tablespoon|
|Minced garlic||1 Teaspoon|
|Napa chinese cabbage||3⁄4 Pound, thinly sliced|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Soy sauce||2 Tablespoon|
|Shao hsing wine/Dry sherry||2 Teaspoon|
|Sesame oil||1 Teaspoon|
|Cilantro sprigs||4 (Chinese Parsley, For Garnish)|
In a bowl, soak noodles in warm water to cover for 10 minutes; drain.
Cut noodles in half and set aside.
Soak shrimp and mushrooms separately in warm water to cover for 30 minutes; drain.
Cut off and discard stems of mushrooms and thinly slice caps.
Place a clay pot or 3-quart saucepan over medium heat until hot.
Add vegetable oil, swirling to coat surface.
Add shrimp and garlic and cook for 1 minute.
Add cabbage and broth; cover and cook, stirring occasionally, for 2 minutes.
Add mushrooms and noodles; cover and simmer over medium-low heat for 10 minutes or until most of the liquid is absorbed.
Stir in soy sauce, wine, and sesame oil.
Garnish with cilantro sprigs.