4 lbs. mustard cabbage
1/4 c. dried shrimp
1/2 c. hot water for soaking shrimps
1 1/2 qts. of water

SEASONING SAUCE:

2 tbsp. soy sauce
2 tbsp. sesame oil
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. M.S.G. (optional)

Wash mustard cabbage. Cut stalks away from leafy part of cabbage and cut stalks into 1 inch pieces. Soak dried shrimp in 1/2 cup hot water. Bring to a boil about 1 1/2 quarts of water (may add 1 teaspoon salt to water if desired), then add cut-up mustard cabbage stalks. When water boils again, remove cabbage stalks immediately and pour cold water over them to stop the cooking process. Drain. Add drained shrimp to cabbage and mix. Pour seasoning sauce over cabbage and shrimp. Mix slightly. Chill in refrigerator before serving.

COMMENTARY: This is simple to make; is light, crunchy and perfect for a hot weather dish. The leafy parts of the mustard cabbage may be used in another dish, say, a soup. The stalks of other Chinese cabbages may be substituted for that of mustard cabbage.