Ingredients:

• 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
• 1 tsp – soy sauce
• 1/8 tsp – ground Sichuan pepper Corns
• 2 tbsp – Corn starch (Corn flour) dissolved in 2 tbsp water
• 1/4 tsp – sesame oil
• 1/4 tsp – MSG
• salt to taste

Method:

1. Wash the cabbage, drain well, and cut into 1.5 by 1 inch pieces.
2. Heat 3 tbsp of the oil in a wok until the surface ripples.
3. Add the cabbage and stir-fry for 1 minute.
4. Remove and set aside.
5. Heat 7 tbsp of the oil.
6. Add the scallions, ginger and stir-fry until fragrant.
7. Add the cabbage, shrimps, mushroom and carrot.
8. Pour in the stock and bring to a boil.
9. Add the salt, soy sauce, and ground pepper corn.
10. When the stock has almost been reduced, add the MSG and the corn starch-water mixture.
11. Cook, stirring, until thickened slightly.
12. Add the sesame oil, remove and serve.