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| Chinese Cabbage and Noodle Soup with Dried Shrimp |
| Adapted from "Helen Chen's Chinese Home Cooking" (Hearst Books, 1994) |
| 2 ounces bean thread noodles |
| 2 tablespoons Shaoxing cooking wine or dry sherry |
| 1 tablespoon minced ginger |
| 3 medium cloves garlic, minced |
| 3 medium scallions, white and light green parts, sliced thin |
| 1/2 large Napa cabbage, tough outer leaves and core discarded, halved lengthwise, and cut |
| crosswise into thin strips (about 5 cups) |
| 4 1/2 cups homemade chicken stock. |
| 1. Place noodles in medium bowl and cover with warm water. Set aside until softened, 20 to 30 |
| minutes. Drain and cut with scissors into pieces 2 to 3 inches long. |
| 2. Place shrimp, wine and 1/4 cup hot water in small bowl. Set aside until shrimp soften, about 10 |
| minutes. Strain and mince, reserving liquid. |
| 3. Heat oil in large saucepan over medium- high heat. Add shrimp, ginger, garlic and scallions and |
| sauté until fragrant, about 1 minute. Add cabbage and cook, stirring occasionally, until wilted, |
| about 3 minutes. Add stock and shrimp liquid. Bring to a boil, reduce heat and simmer until |
| cabbage is tender, about 10 minutes. Stir in noodles and cook until heated through and tender, |
| about 2 minutes. Serve immediately. |
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