INGREDIENTS
1/4 cup Dried Shrimp (Smithfield Ham or Prosciutto may be substituted)
20 dried shiitake mushrooms
1 lb fresh or frozen shrimp
1 medium head Napa (or Savoy) Cabbage
6 - 8 oz Bean Thread
1 TBS Shaoxing wine
2 TBS Cooking Oil
3 slices Ginger Root
Salt to taste
4 cups Chicken Broth
4 cups Water
DIRECTIONS
1. Soak the dried shrimp in the sherry, mixed with 3 TBS water.
2. Soak shiitake mushrooms in just boiling water
3. Pan fry shrimp until just seared and remove to a plate.
4. Discard the wilted outside leaves of the cabbage and then cut it into 1 1/2 inch chunks.
5. Soak the bean thread in some warm water until softened. Cut it into shorter lengths if preferred. Drain in a colander.
6. Heat the oil in a large sauce pan or stock pot. Add the ginger root slices and cabbage chunks. Stir and cook over medium high heat until the cabbage is wilted.
7. Add the broth, water, shrimp/sherry mixture and bring to a boil. Simmer, partially covered, until the cabbage is tender.
8. Finally, add the bean thread and bring just to a boil (do not overcook, as the bean thread will turn mushy).
9. Remove from heat, salt to taste, and serve immediately.
