Seafood Cabbage Casserole

Name: Seafood Cabbage Casserole
Yield: Serves 6
Ingredients: 3 1/2 tablespoons, soy sauce; 3 tablespoons, rice wine; 2 tablespoons, minced scallions; 2 tablespoons, minced fresh ginger; 1 1/2 tablespoons, black Chinese vinegar or Worcestershire sauce; 1 teaspoon, sesame oil; 1/2 pound, medium shrimp, peeled and butterflied; 1/2 pound, scallops, sliced horizontally in half; 1 quart, chicken stock; 2 inch piece, fresh ginger, sliced thin; 10 , Chinese black mushrooms, softened in hot water, stems removed and caps cut into quarters; 1/2 cup, rice wine or sake; , Table salt; 1 tablespoon, vegetable oil or peanut oil; 8 medium cloves, garlic, smashed and skins removed; 1 large head, napa cabbage or celery cabbage, about 2 1/2 pounds, halved lengthwise and cored, leaves cut into 2-inch squares; 1/2 pound, snow peas, ends snapped and strings removed

Main Courses
Vegetables
Fish & Seafood
Casseroles

Appears in Cook's Illustrated September/October 1992

We pair the mildly sweet flavors of napa cabbage and snow peas with shrimp and scallops.

SERVES 6

TIME 2 hours, plus 30 minutes marinating

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