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Stir-fried
shrimp, crab, bamboo shoots and vegetables combined with
a traditional Chinese oyster sauce.
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| 1
cup long-grain rice |
| 2
tablespoons oyster
sauce |
| 2
tablespoons soy
sauce |
| 1
teaspoon sesame
oil |
| 3
tablespoons canola or peanut oil |
| 10
uncooked shrimp—peeled (end of tails left intact)
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| 3
cups shredded cabbage
(regular or Chinese) |
| 2
scallions (spring onions)—sliced on the diagonal |
| ¼
cup canned sliced bamboo shoots—rinsed and drained |
| 5oz
(150g) crab or surimi (imitation crab)—flaked into
bite-size pieces |
| 2
cloves garlic—minced (crushed) |
| 2
teaspoons finely grated ginger |
| 1½
cups fish, chicken or vegetable stock |
| 1½
tablespoons cornstarch mixed to a paste with 1½
tablespoons water |
COOK
the rice. MIX together the oyster and soy sauces and
sesame oil in a bowl. HEAT a wok or large frying pan over
a high heat, add 1 tablespoon of the oil and stir-fry the
shrimp for 2 minutes. REMOVE the shrimp from the wok and
set aside on a plate. HEAT the remaining oil in the wok
over a high heat and stir-fry the cabbage for 2 minutes.
ADD the scallions, bamboo shoots, crab or surimi, garlic
and ginger and stir-fry for a further minute. ADD the sauce
mixture, stock and shrimp, then add the cornstarch paste
and cook, stirring continuously, until thickened. SERVE
on a bed of rice.
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