Braised chinese cabbage

Yield: 4 servings

Measure Ingredient
2 pounds Napa (or celery) cabbage
1 teaspoon Salt
8 Chinese "jyo" black mushrooms
1 tablespoon Dried shrimp
¼ cup Sichuan preserved mustard green
1 tablespoon Peanut oil
1 cup Chicken stock
¼ teaspoon Salt
1 tablespoon Sherry
½ teaspoon Sugar
1 teaspoon Thin soy sauce
Cornstarch paste
1 tablespoon Rendered chicken fat

Preparation: Wash & soak Chinese mushrooms & dried shrimp in warm water for 1 hour until soft. Mince shrimp. Remove hard stem from mushrooms. Wash & thinly slice mustard green. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2" sections. In a bowl, combine stock, salt, sherry, sugar & soy sauce; reserve. Render chicken fat in small saucepan at medium heat; discard pieces of fat; keep oil hot.

Braising: Heat peanut oil in wok until hot but not smoking. Stir-fry mushrooms, shrimp & mustard green for 15 seconds. Add cabbage; stir- fry for 1 minute. Add stock mixture; bring to boil. Reduce heat, cover wok, & simmer for 10 minutes, reducing liquid by half; add more stock if needed. Turn up heat; add enough cornstarch paste to make light sauce. Swirl in hot chicken oil. Serve.

Note: Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.

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