Braised Chinese Cabbage
By: Anonymous
Published: Tuesday, December 8, 2009 - 10:47pm

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 cup chicken stock
1/4 teaspoon salt
1 tablespoon sherry
1/2 teaspoon sugar
1 teaspoon thin soy sauce
cornstarch paste
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.

About


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