Thursday, July 2, 2009
Shanghai rice stick soup
1 handful of dried shrimps
1 T sliced garlic
1 handful of shitake mushroom, rehydrated
2 C white cabbage, sliced lengthwise
1 carrot, shredded
4 C meat stock
1 T corn starch ( solution )
1 egg, lightly beaten
Fry garlic in hot oil until slightly brown and add dried shrimps, shitake for a couple of minutes.
Add stock and bring to a boil before adding cabbage, carrot.
When cabbage is almost translucent, add rice stick, making sure they do not stick by stirring lightly.
Stir egg, making swirling patterns. Season with salt, pepper.
Thicken with corn starch solution and serve immediately.
Garnish with sliced chilli, fried shallots if so desired.