Cut the stem from the cabbage and remove the leaves. Divide the braised leaves into bite-sized pieces and cook in salted water for 5-6 minutes. Rinse the leaves in cold water and dry.
Clean the oyster mushrooms, cut in half and remove thick stems. Peel and slice onions. Peel and finely chop the ginger. Sow and chop the peppers. Halve the garlic bulb.
Heat rapeseed oil and shredded butter in a large skillet and gently fry the braised leaves. Salt and add some sugar. Now add the oyster mushrooms and onions and sauté them lightly. Add the pepper, ginger and garlic and mix well. Pour half of the broth, then boil for 20 minutes. Pour in some broth from time to time. Cover the pan with a lid for the last 10 minutes.
Meanwhile, clean the shrimp and cut them in half lengthwise (butterfly cut) into the shell up to about 1 cm from the tail ends. Remove the intestines. Quarter the pears lengthwise and chop them. Heat the olive oil in two separate pans and sauté the shrimp and pears briefly and sharply. Salt and pepper the shrimp.
Add both to the cabbage and mix thoroughly with the other ingredients. Let everything boil for another 5 minutes on moderate heat and finally season with lemon juice and peel. Salt and pepper again if necessary.
Ingredients for rice:
Clean and chop the parsley. Boil the rice with a pinch of salt, a few slices of ginger and twice as much water, then let it boil over low heat. Garnish the white cabbage shrimp pan with parsley and serve with the basmati rice.