How to Prepare / Make / Cook - ?Chinese brown sauce recipe
:Chinese brown sauce recipe
Chinese Celery Cabbage and Dried Shrimp Soup
This is comfort soup for me. It always reminds me of those childhood
“hot and noisy” get-togethers-as the Chinese would call them-when
my mother would cook all day. Traditionally this soup, served with Moo
Shi Pork (page 192) and Mandarin Pancakes (page 118), made up a whole
meal. Sometimes my mother used Smithfield ham in place of the dried shrimp.
Don’t use fresh shrimp, though; they are not suitable.
¼ cup dried shrimp
1 teaspoon dry sherry
1 pound Chinese celery or napa cabbage
2 ounces bean thread
2 tablespoons canola, com, or peanut oil
½ teaspoon salt
2 slices unpeeled gingerroot, 1 x 1/8 inch each
6 cups Chinese chicken Broth (page 64) plus 1 teaspoon salt or
1 (13 ¾ -ounce) can chicken broth and enough water to make 6 cups
1. Place the shrimp in a small bowl or measuring cup and pour on the
sherry and 3 tablespoons water. Set aside.
2. Discard the tough outer leaves of the cabbage and cut it into quarters
lengthwise. Cut out the core and slice the cabbage quarters into 1 ½
inch chunks. Set aside.
3. Soak the bean thread in warm water for 3 to 5 minutes until soft. Drain
carefully so that the strands stay together as much possible. Cut into
6 to 8 inch lengths with scissors. Set aside.
4. Heat the oil in a stockpot. When the oil is hot but not smoking. Add
the salt, gingerroot, and cabbage chunks; the ingredients should sizzle.
Stir and cook until the cabbage is wilted.
5. Pout in the chicken broth, add the dried shrimp with the soaking liquid,
and bring to a boil. Cover and simmer until the cabbage is transparent
and tender.
6. Just before serving, bring the soup to a boil, add the bean thread,
and remove soup from the heat and check seasoning. Serve immediately.
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