Shanghai cabbage and mushroom recipe (香菇小白菜)

Ingredients

• Shanghai small cabbage seedlings (500g)  These are leafy veggies that have dark green leafs on short pale green stalks.
• Fresh shitaki mushrooms (100 grams)  I actually substituted these with portobello mushrooms because I had some around.
• Vegetable oil (1 tea spoon)
• Clear chicken broth (200 ml)
• Salt (1/2 tea spoon)
• White pepper (1 pinch)
• Corn starch (1 tea spoon)
• Cold water (1 table spoon)

Let’s do it!

1. Wash and dry the cabbage seedlings.  Put half a pot of water to boil, then dump in the cabbage.  Boil for 1 min then take it out immediately to dry.
2. Wash the mushrooms and cut them into thin slices.
3. Add vegetable oil to a pan on medium heat.  When the oil is warm (about 60% hot), put in the mushrooms for 3 mins, fry them up and take them out.
4. Mix corn starch with cold water.  Put chicken broth, salt and pepper into the pan, add corn starch mixture, and mix the whole deal while heating it all up until the soup mixture becomes clear.
5. Put in the preboiled cabbage, cook for 2 min.
6. Plate the cabbage and add mushroom to it and you are all set!