Braised Chinese Cabbage

Servings: 4
Ingredients:

2 lb Napa (or celery) cabbage            1 c  Chicken stock
1 ts Salt                              1/4 ts Salt
8    Chinese 'jyo'                       1 tb Sherry
-black mushrooms                  1/2 ts Sugar
1 tb Dried shrimp                        1 ts Thin soy sauce
1/4 c  Sichuan preserved                        Cornstarch paste
-mustard green                      1 tb Rendered chicken fat
1 tb Peanut oil

Preparation: Wash and soak Chinese mushrooms and dried shrimp in warm water
for 1 hour until soft. Mince shrimp. Remove hard stem from mushrooms.
Wash and 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 and 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 and mustard green for 15 seconds. Add cabbage;
stir-fry for 1 minute. Add stock mixture; bring to boil. Reduce heat,
cover wok, and 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.
Serves 4

—–