Seafood Cabbage Casserole | America's Test Kitchen

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