Braised Cabbage with Bean Thread Noodles Recipe
Ingredients
| 2 ounces dried bean thread noodles | ||
| Dried shrimp | 1/3 Cup (16 tbs) | |
| Dried black mushrooms | 4 | |
| Vegetable oil | 1 Tablespoon | |
| Garlic | 1 Teaspoon, minced | |
| Napa chinese cabbage | 3/4 pound, thinly sliced | |
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| 2 teaspoons Shao Hsing wine or dry sherry | ||
| Sesame oil | 1 Teaspoon | |
| Cilantro (Chinese parsley) | ||
| Sprigs for garnish | ||
Directions
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.
Set aside.
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.
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.
Set aside.
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.
Chef
