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Scallop
and Baicai (Cabbage) Stew--serves 4 |
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 Ingredients:
- (1)
2/3 t. salt
1/2 t. cooking wine
2 T. juice from steamed scallops
1 T. chicken fat
- (2)
1/3 oz. (10 g.) 2 scallops
- (3)
1 lb. (400 g.) Chinese cabbage (Nappa)
- (4)5
Chinese black mushrooms
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DIRECTIONS:
- Place
scallops plus 2 T. water in steamer and steam for
about 20 minutes until soft. Remove and tear scallops
into strips. Reserve scallops juice for later use.
Soak Chinese black mushrooms until soft and slice
into strips.
-
Remove stalk of cabbage and make 4 cuts, 2 '' deep,
on each side. Blanch in boiling water until soft
(about 3 minutes) and remove from heat.
-
Place in steamer and steam over high heat for about
30 minutes (or steam in electric rice steamer with
1 c. water in outer pot).
Ham
may be substituted for scallops.
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