Braised Chinese Cabbage with Shrimps, Northeast China Style

9 oz (250 g) Chinese cabbage (bok choy)
2 tsp salt, or to taste
5 oz (150 ml ) vegetable oil
1 tsp soy sauce
1/2 tsp scallions, shredded
1/8 tsp ground Sichuan peppercorn
1/4 tsp fresh ginger, shredded
2 tbsp cornstarch (cornflour) dissolved in 2 tbsp water
4 tsp dried shrimps, soaked                      
2 fresh or canned mushrooms, sliced
1/4 tsp sesame oi
1 carrot, sliced thinly
1/4 tsp MSG
5 oz (150 ml) clear stock

1.  Wash the cabbage, drain well, and cut into 1 1/2 inch by 1 inch (4 cm by 2.5 cm) pieces.

2.  Heat 3 tbsp of the oil in a wok until the surface ripples. Add the cabbage and stir-fry for 1 minute. Remove and set aside. Heat 7 tbsp of the oil. Add the scallions and ginger and stir-fry until fragrant. Add the cabbage, shrimps, mushroom and carrot. Pour in the stock and bring to a boil. Add the salt, soy sauce, and ground peppercorn. When the stock has been almost reduced, add the MSG and the cornstarch-water mixture. Cook, stirring, until thickened slightly. Add the sesame oil, remove, and serve.