Name: Beef and Pickled Shanghai Cabbage (Seut Choi Chau Ngau)
Cuisine: China
Ingredients: 1 teaspoon Shao-Hsing wine or sherry; 2 teaspoons minced ginger; ¼ teaspoon salt; 1 teaspoon white vinegar; 1 teaspoon sesame oil; Sprigs of coriander; 1½ teaspoons minced garlic; ½ cup bamboo shoots, cut into julienne; ½ teaspoon sugar; 1½ teaspoons cornstarch; ½ cup white portions of scallions, cut into julienne; 3 tablespoons ¼-inch pieces of Shanghai Cabbage; ⅛ teaspoon salt; 3 large water chestnuts: peel, wash, dry, cut into julienne; ½ cup chicken broth; 1¼ teaspoons sugar; 1½ teaspoons dark soy sauce; 2½ teaspoons cornstarch; 1 tablespoon beaten egg white; 12 ounces “oyster cut” London broil: slice into thin pieces ½ inch by 2½ inches; 5 cups peanut oil; Pinch of white pepper

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

This is a traditional dish in Shanghai, noteworthy because the vegetable with which it is prepared, Seut Choy, or Shanghai Cabbage, a leafy stalked vegetable, is never eaten freshly picked. It is raised to be preserved. People in Shanghai salt it for several days, then pack it in jars to be cooked with meats and fish. It is widely available in small cans; after opening, the cabbage can be kept in a sealed jar, refrigerated, almost indefinitely.