Coral Cabbage Recipe

Ingredients :

450 g Chinese white cabbage 5 Chinese dried mushrooms 75 g Bamboo shoots 5 Dried red chilies 2 tablespoons Sugar 1 tablespoon Soy sauce 1/2 tablespoon Rice wine or dry sherry 1 1/2 tablespoon Vinegar 1 teaspoon Salt 1 Spring onion (scallion) 1 slice Ginger root, peeled 2 tablespoons Sesame seed oil

Method : Parboil the cabbage, remove and drain. Marinate with 1/2 teaspoon salt for 5 minutes, then squeeze dry and cut into matchbox-sized pieces. Arrange on a serving dish. Soak the mushrooms in warm water for 20 minutes, then squeeze dry and discard the stalks. Cut the mushrooms, bamboo shoots, red chilies, onions and ginger root into thin shreds the size of matches. Heat up the sesame seed oil in a wok, stir-fry all the vegetables (except the cabbage) for 2 minutes. Add the sugar, soy sauce, rice wine or sherry, vinegar and salt with about 2 tablespoons water of stock. Stir-fry for 1-2 minutes more and pour over the cabbage. This is a multi-colored dish and is especially delicious when served cold. Note : Chinese white cabbage, also known as Chinese leaves or celery cabbage is now widely available in the West. Discard the outer tough leaves and use the tender heart only.