Stir-Fried Tientsin Cabbage

Name: Stir-Fried Tientsin Cabbage (Siu Chau Tientsin Bok Choy)
Cuisine: China
Ingredients: ½ teaspoon salt; 3 tablespoons cold water; 2 tablespoons peanut oil; 1 pound Tientsin cabbage; 2 teaspoons minced ginger; 2 teaspoons cornstarch; ½ teaspoon sesame oil; 8 dried Chinese black mushrooms: soak in hot water for 30 minutes, wash, dry, discard stems, cut into julienne; 1½ teaspoons oyster sauce; ½ teaspoon white vinegar; ¼ cup sweet red pepper: wash, dry, remove seeds, cut into julienne; ½ cup winter bamboo shoots, cut into julienne; ½ teaspoon Shao-Hsing wine or sherry; 1 teaspoon dark soy sauce; 1 teaspoon sugar

Siu Chau Tientsin Bok Choy

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

This cabbage, which goes by many names including Peking Cabbage, Shantung Cabbage, even Napa Cabbage, is a versatile vegetable that picks up the tastes of whatever it is combined with. This is the way it is prepared in Peking.

Ingredients

1 pound Tientsin cabbage
2 tablespoons peanut oil
2 teas

Asia
China
Side dish
Pescatarian
Beijing

Method

Separate cabbage into individual leaves. Wash thoroughly; drain off excess water. Separate the ribs from the leaves. Cut the ribs into julienne; thinly slice the leaves. Separate sliced ribs and leaves into piles.
Heat a wok over high heat for 1 minute. Add peanut oil; coat the wok with a spatula. Add ginger and stir for 20 seconds. Add ribs of cabbage and mush