Seasonings
200 g (about 7 oz) large prawns, 300 g (about 10 oz) middle layers of napa cabbage, 50 g (about 1.8 oz) each of beech mushrooms and white beech mushrooms, 80 g (about 2.8 oz) enoki mushrooms, and a little cilantro.
Seasonings
a few slices of ginger, salt to taste, 1/2 teaspoon chicken bouillon powder, 1 tablespoon each soy sauce and Shaoxing wine, 2000 g (about 8 1/2 cups) mushroom stock, a drizzle of sesame oil, and 2 tablespoons vegetable oil.
Steps
1. Remove the heads and shells from the prawns, devein them, and rinse clean; wash the middle layers of the napa cabbage, then cut into chunks; trim the stems off the beech mushrooms, white beech mushrooms, and enoki mushrooms, then rinse clean.
2. Heat oil in a wok or pot over high heat, add ginger slices and cabbage and stir-fry briefly, then drizzle in cooking wine, pour in mushroom stock and bring to a boil, add the remaining ingredients and seasonings and return to a boil, sprinkle with cilantro and drizzle with sesame oil before serving.