9 oz Chinese cabbage (bok choy)
5 oz vegetable oil
1/2 tsp scallions, shredded
1/4 tsp fresh ginger, shredded
4 tsp dried shrimps, soaked
2 fresh or canned mushrooms, sliced
1 carrot, sliced thinly
5 oz clear stock
Salt to taste
1 tsp Soya sauce
1/8 tsp ground Sichuan pepper corn
2 tbsp corn starch (corn flour) dissolved in 2 tbsp water
1/4 tsp sesame oil
1/4 tsp MSG
Wash the cabbage, drain well, and cut into 1 1/2 inch by 1 inch pieces.
Heat 3 tbsp of the oil in a wok until the surface ripples. Add the cabbage and stir-fry for 1 minute. Remove and set aside.
Heat 7 tbsp of the oil. Add the scallions, ginger and stir-fry until fragrant. Add the cabbage, shrimps, mushroom and carrot. Pour in the stock and bring to a boil.
Add the salt, Soya sauce, and ground pepper corn. When the stock has been almost reduced, add the MSG and the corn starch-water mixture.
Cook, stirring, until thickened slightly. Add the sesame oil, remove, and serve.