| 1. |
Rinse Chinese cabbage and cut into large pieces, place them in a deep bowl, steam over high heat for 40 minutes until cooked and tender. |
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| 2. |
Steam dried scallops for about 30 minutes till soft, remove and keep aside. |
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| 3. |
Heat up 2 tbsp oil to fragrant chopped shrimps and diced ham, dish up and leave aside, preheated the wok to saut¨¦ chopped ginger and shallots till aromatic, stir in mushrooms and dried scallops, stir well, then blend in seasoning and bring to a boil. |
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| 4. |
Thicken the sauce with a little cornstarch solution, add in prefried shrimps and ham, stir-fry for a second. Remove the steamed cabbage, squeezed out its moisture, then invert the cabbage onto a dish, lastly pour in sauce mixture and serve hot. |
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