Chinese Recipes: Scallop and Baicai (Cabbage) Stew - Xianzai.com China Information - Xianzai.com Delivers China Email Information Newsletters, Email Marketing Tools, Opt-in Announcement Emails, Email Technology, China Expat Info, Olympic Updates, and Chinese Permission Email Marketing Advertising Business Systems for Beijing, Shanghai, Dalian, and Guangdong

Scallop and Baicai (Cabbage) Stew--serves 4

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

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.