Braised Chinese Cabbage

Ingredients

2 pounds Napa cabbage
1 teaspoon salt
8 Chinese "jyo" black mushrooms
1 tablespoon dried shrimp
1/4 cup Sichuan preserved mustard green
1 tablespoon peanut oil
1/4 teaspoon salt
1 tablespoon sherry
1/2 teaspoon sugar
1 teaspoon thin soy sauce
1 tablespoon rendered chicken fat

Preparation

1
Preparation: Wash & soak Chinese mushrooms & dried shrimp in warm water for 1 hour until soft. Mince shrimp. Remove hard stems from mushrooms.
2
Wash and thinly slice mustard greens. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain and slice into 2" sections.
3
In a bowl, combine stock, salt, sherry, sugar & soy sauce; reserve.
4
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.
5
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.
6
Turn up heat; add enough cornstarch paste to make light sauce. Swirl in hot chicken oil and serve.

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About

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

Yield:

4.0 servings

Added:

December 8, 2009

Creator:

Anonymous

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