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What You Need:
(To Serve: 2 to 4)
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1/3 pound rice stick noodles
½ pound celery cabbage
1 pound uncooked shrimp (30-36 to the pound)
4 tablespoons peanut oil, or flavorless vegetable oil
1 tablespoon Chinese rice wine, or pale dry sherry
1½ teaspoons salt
½ teaspoon sugar
1 tablespoon soy sauce
½ cup chicken stock, fresh or canned
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| How To Cook: |
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PREPARE AHEAD:
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1. In a large bowl, cover the rice stick noodles with cold water. Soak for 5 minutes, and then drain thoroughly in a colander.
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2. With a cleaver or sharp knife, trim off any wilted top leaves of the cabbage and the root ends. Separate the stalks, wash them thoroughly and slice each stalk lengthwise into 1/8-inch-wide strips.
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3. Shell the shrimp, and, with a small, sharp knife, make a shallow incision down the back and lift out the black or white intestinal vein. Wash the shrimp, dry with paper towels and cut each in half lengthwise.
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4. Have the above ingredients, the oil, wine, salt, sugar, soy sauce and chicken stock within easy reach.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in 2 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
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2. Add the shrimp and stir-fry for 1 minute, or until they turn pink. Add ½ teaspoon salt and the wine, stir once or twice, then transfer the contents of the pan to a plate and set aside.
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3. Pour 2 more tablespoons of oil into the pan, heat it for 30 seconds and in it, stir-fry the cabbage for 2 minutes. Then add a teaspoon of salt, sugar and noodles, and cook, stirring, for 1 minute.
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4. Pour in the soy sauce and stock, and boil briskly for 3 minutes, or until the liquid has evaporated. Return the shrimp to the pan and, stirring constantly, cook for 30 seconds.
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5. Transfer the entire contents of the pan to a heated platter and serve at once.
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