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**Vegetable and Bean Curd Dishs**

Braised Chinese Cabbage with Shrimps	Braised Eggplant	Fried Bamboo Shoots	Marinated Three Shreds	Stir-Fried Spinach

Marinated Cabbage	Braised Creamed Cabbage

Braised Creamed Cabbage

Braised Creamed Cabbage, Tianjin Style

9 oz (250 g) hearts of white Chinese cabbage
4 tbsp (60 ml) vegetable oil
3 tbsp scallions, chopped
1 tsp rice wine
7 oz (200 ml) high stock
3/4 tsp salt, or to taste
3 1/2 oz (100 ml) milk
2 tbsp cornstarch (cornflour) dissolved in 2 tbsp water
1/4 tsp sesame oil
1/4 tsp MSG

1. Wash the cabbage and cut into 5 inch by 1/2 inch (13cm by 10mm) strips. Stack cabbage in a wok with the white parts on the bottom. Add water to barely cover and simmer until soft. Remove, drain, and set aside.

2. Heat the oil in a wok until the oil surface ripples. Add the scallions and stir-fry until fragrant. Add the rice wine, stock, and salt. Bring to a boil and cook for 30 seconds. Add the cabbage and bring back to a boil. Turn down the heat and simmer 1 minute. Stir in the milk and MSG. Add the cornstarch- water minute and cook, stirring, until thickened. Sprinkle with sesame oil, remove, and serve.

Marinated Cabbage

Marinated Cabbage, Suzhou Style

9 oz (250 g) cabbage
5 tsp soy sauce
1 tbsp sesame oil
1/4 tsp salt
1 1/2 tsp sugar

1. Wash the cabbage leaves and cut into 1 inch by 2 inch (3 cm by 5 cm) strips.

2. Place the cabbage in a pot of cold water and bring to a boil. Cook for 2 to 3 minutes, remove, and drain. Place in a bowl.

3. Mix the soy sauce, sesame oil, salt and sugar together, pour over the cabbage, and serve.

Stir-Fried Spinach

Stir-Fried Spinach, Shanghai Style

Stir-Fried Spinach, Shanghai Style
1 lb (500 g) spinach
10 tsp (50 ml) vegetable oil
4 1/2 tsp soy sauce or 2 tsp salt, or to taste
1 1/2 tsp sugar

1. Trim the spinach and wash well to remove all sand.

2. Heat 7 tsp of the oil in a wok until the oil surface ripples. Add the spinach and stir-fry for 1 minute, or until it just starts to wilt. Add the soy sauce, sugar and MSG. Stir in, then add the remaining 3 tsp of oil. Stir, remove, and serve.

Fried Bamboo Shoots

Fried Bamboo Shoots, Jiangsu-Zhejiang Style

3/4 lb (350 g) fresh winter bamboo shoots
2 1/2 oz (75 g) xuelihong (preserved mustard green)
1 1/2 cups (350 ml) vegetable oil for deep-frying;
uses about 2 oz (60 ml)
1/2 tsp MSG

1. Remove the husks from the bamboo shoots. Roll-cut into diamond-shaped chunks. Soak xuelihong in water for 5 minutes to reduce its saltiness. Squeeze out the excess water and cut into 1 1/2 inch (3.5 cm) pieces.
2. Heat the oil in wok to about 400°F(205℃), or until a piece of scallion green or ginger browns quickly when tossed into the oil and haze rises above the oil surface. Add xuelihong and deep-fry for 30 seconds. Remove and drain. Add the bamboo shoots and turn the heat low. Deep-fry the bamboo shoots for 30 seconds, then raise the heat to high and deep-fry for 3 minutes, or until brown outside and tender inside. Remove and drain. Return xuelihong to the oil and deep-fry for 5 minutes. Remove and drain.
3. Pour all the oil out of the wok. Add xuelihong and bamboo shoots. Stir-fry to blend, then sprinkle with the MSG. Remove and serve.

Marinated Three Shreds

Marinated Three Shreds, Jiangsu Style

1 small fresh cucumber, about 7 oz (200 g)
3 1/2 oz (100 g) carrots
1 sheet fenpi (mung bean flour skin)
1/4 tsp salt, or to taste
5 tsp soy sauce
4 1/2 tsp sugar
2 tsp vinegar
1 1/2 tbsp (25 g) fresh ginger, shredded
1 tbsp sesame oil
1/4 tsp MSG

1. Seed the cucumber. Cut into 1 1/2 inch (4 cm) shreds. Peel the carrot and shred. Dip the fenpi in boiling water and shred.

2. Mix the cucumbers and carrots with the salt and let marinate. Squeeze out the excess water and place on a serving dish. Add the fenpi, soy sauce, sugar, MSG, vinegar, and ginger, and blend well. Sprinkle with the sesame oil, and serve.

Braised Eggplant

Braised Eggplant,Beijing Style

9 oz(250 g)eggplants
9 oz(250 ml)vegetable oil for deep-frying;
uses about tbsp(15ml)
1 tbsp soy sauce
1/2 tsp scallions,chopped
1/2 tsp salt
1/2 tsp fresh ginger,chopped
2 tbsp cornstarch (cornflour) dissolved in 2 tbsp water
2 cloves garlic,peeled and crushed
1 tsp sesame oil

1. Peel the eggplant and cut into slices about 1/2 inch (1 cm) thick.Score the slicess on one side about 1/8 inch () deep and cut into 1 1/4 inch (3 cm) strips.
2.Heat the oil in a wok to 400 °F(205℃)or until a piece of scallion green or ginger moves quickly when tossed into the oil and a haze appears above the oil surface.Add the eggplant and deep-fry until brown. Remove and drain well.
3.Blend the soy sauce,salt,scallions,ginger,the cornstarch-water mixture and 5 additional tsp water into a sauce.
4.Pour all but 2 tsp of the oil from the work.Heat over high heat,until the oil surface ripples.Add the garlic and stir-fry until fragrant.Add the eggplant strips and the sauce.Bring to a boil and cook,stirring, until the sauce thickens.Spinkle with the sesame oil, remove,and serve.

Braised Chinese Cabbage with Shrimps

Braised Chinese Cabbage with Shrimps,Northeast China Style

9 oz(250 g)Chinese cabbage(bok choy)
5 oz(150 ml)vegetable oil
1/2 tsp scallions, shredded
1/4 tsp fresh ginger, shredded
4 tsp dried shrimps, soaked
2 fresh or canned mushrooms, sliced
1 carrot, sliced thinly
5 oz(150 ml)clear stock
2 tsp salt, or to taste
1 tsp soy sauce
1/8 tsp ground Sichuan peppercorn
2 tbsp cornstarch (cornflour) dissolved in 2 tbsp water
1/4 tsp sesame oil
1/4 tsp MSG

1. Wash the cabbage, drain well, and cut into1/2 inch by 1 inch (4 cm by 2.5 cm)pieces.
2. Heat 3 tbps of the oil in a wok until the surface ripples. Add the cabbage and stir-fry for 1 minute. Remove and set aside. Heat 7 tbsp of the oil. Add the scallions and ginger and stir-fry until fragrant. Add the cabbage, shrimps, mushroom and carrot. Pour in the stock and bring to a boil. Add the salt, soy sauce, and ground peppercorn. When the stock has been almost reduced, add the MSG and the cornstarch-water mixture. Cook, stirring, until thickened slightly. Add the sesame oil, remove, and serve.

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