Elizabeth Chong

Presented in 1997

Shanghai cabbage or baby bok choy with shiitake mushrooms

Serves 4 as part of a shared meal

1 bunch Shanghai cabbage or baby bok choy (pak choy)

60 ml (2 fl oz/¼ cup) peanut oil

1 teaspoon finely minced ginger

½ teaspoon finely minced garlic

1 tablespoon oyster sauce

3 teaspoons potato flour mixed with 200 ml (7 fl oz) water or chicken stock for thickening

1 teaspoon salt

pinch of sugar

dash of rice wine

Marinated shiitake

10–12 best-quality dried shiitake (Chinese) mushrooms

1 tablespoon dark soy sauce

1 tablespoon light soy sauce

2 teaspoons sugar

½ teaspoon salt

2 teaspoons sesame oil

To make the marinated shiitake, soak the shiitake mushrooms for 30 minutes in warm water, cut off the stems, rinse and squeeze out the excess water. Mix the remaining ingredients together and soak the mushrooms in the marinade for 30 minutes.

Cut each Shanghai cabbage lengthways in half and neatly trim the leaves. Wash and dry the leaves and stalks.

Heat 2 tablespoons of the oil in a small frying pan until just moderately hot and sauté the ginger and garlic briefly before adding the marinated shiitake. Continue to sauté gently until the shiitake acquire a glaze, then add the oyster sauce just before stirring in the potato flour mixture. Simmer for a few more seconds.

Meanwhile, bring enough water to cover the cabbage to a brisk boil in a wok or saucepan with the salt. Put in the cabbage and bring the water back to the boil as quickly as possible. Boil for 30 seconds. Remove and drain.

Wipe the wok, add the remaining oil and heat to moderately hot. Add the cabbage and toss quickly with a little sugar and the rice wine.

Arrange the shiitake in a neat mound on the plate and surround with the Shanghai cabbage, tucking the leaves under the stalks.