Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

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Recipes

• Squash custard pie
• Espagnole sauce

• Recipe archive

Ingredients:

3 Tbsp. dried shrimp
1 1/2 lbs. Chinese cabbage or bok choy
1/4 cup oil
2 garlic cloves, minced
1 tsp. salt
2 Tbsp. chicken stock

Directions:

Place dried shrimp in a small bowl and cover with hot water. Let stand for 15 minutes. Cut cabbage into pieces about 1 1/2-inch square. Set aside.

Heat oil in a wok over medium-high heat. Drain shrimp and add to wok. Stir fry for one minute. Then add garlic and stir fry for a few seconds. Add the cabbage and stir fry for 2 minutes. Salt and add broth.

Serve hot.

Source: Globalgourmet.com