Chinese Recipe : Sichuan Crispy Cabbage

This is a vegetarian dish

Ingredients:

• 600g cabbage
• 6 pieces spiced dried beancurd
• 1 cup Chinese mushroom stems
• 3 hot red peppers

A:

• 1 tbsp hot bean paste
• 1 tbsp soy sauce
• 1 tsp MSG (optional)
• 1 cup water
• 1 tsp sugar

B:

• ½ tbsp cornstarch
• 1 tbsp water

Directions:

1. Rinse the cabbage, break into small pieces and drain. Cut the beancurds into thin slices. Soak the mushrooms stems in water until soft (at least 2 hours), trim off the lower ends and point into shreds. Cut the hot peppers lengthwise; remove the seeds and cut into sections.
2. Deepfry the beancurd and cabbage lightly, remove and drain.
3. Heat the wok and add 2 tbsp oil; stir fry first the mushroom stems and the hot peppers over high heat until fragrant' then add the beancurd and the cabbage, and continue stir-frying for a few seconds. Add 'A', stir fry and add 'B". Stir thoroughly until mixed; sprinkle a few drops of sesame oil over it; remove and serve.

Note:

A. Cabbage will be more fragrant and crispy if you deep-fry it first, but make sure the oil is not too hot (approx. 100°C)

B. If you like bamboo shoots, you can add a few (pre=cooked) slices.