Name: Hotpot of Chinese Cabbage, Bean Threads, Tofu, and Shiitake
Yield: Serves 4 as a main course, 6 to 8 as a first course
Ingredients: 2 medium scallions (green onions); 3 to 4 tablespoons white wine or cider vinegar; About 2 tablespoons fish sauce; 3 tablespoons fine-sliced basil or cilantro (coriander) leaves, or both; 8 firm, fat dried shiitake (Chinese black mushrooms); 4 cups boiling water; About 4 cups vegetable or chicken broth; About 1 pound Chinese cabbage (1 very small or ½ medium); 2 to 3 teaspoons sugar; About ¼ pound mung bean threads (noodles); 1 pound firm tofu (bean curd); 3 star anise “flowers”; 2 tablespoons dry sherry, Madeira, or rice wine; 1 tablespoon Asian (dark) sesame oil; 1 tablespoon cornstarch; ½ teaspoon white pepper

Preparation info

Serves
4
as a main course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

An Asian hybrid that illustrates the reticent charms of Chinese cabbage, which acts as lightener, binder, texturizer, and mild sweetener—yet is nearly invisible. Barely cook it to retain a slight crunch, or, if you prefer softer shreds, cook longer with more broth. Enjoy the contrasts of chewy shiitake, crepey cabbage, slippery noodles, and tender tofu for a main course or part of a vegetable meal. Improvise, adding soaked dried seaweed, fresh mushrooms, bean sprouts, diced red pepper, or l