Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.
Place dried shrimp in small bowl and cover with hot water. Let sit for 15 minutes. Cut cabbage into pieces about 1-1/2 inch square. Set aside.
Heat oil in a work over medium-high heat. Drain shrimp and add to wok. Stir fry for 1 minute. Then add garlic and stir fry for a few seconds. Add the cabbage and stir fry for 1 minute. Then stir in salt and broth. Serve hot.
from Kate's Global Kitchen:
China on Wikipedia
Hong Kong on Global Gourmet's Destinations
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This page modified January 2007
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