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Title: Braised Chinese Cabbage
Categories: Chinese
Yield: 4 Servings
| 2 | lb | Napa (or celery) cabbage |
| 1 | ts | Salt |
| 8 | Chinese "jyo" mushrooms | |
| 1 | tb | Dried shrimp |
| 1/4 | c | Sichuan preserved mustard |
| Greens | ||
| 1 | tb | Peanut oil |
| 1 | c | Chicken stock |
| 1/4 | ts | Salt |
| 1 | tb | Sherry |
| 1/2 | ts | Sugar |
| 1 | ts | Thin soy sauce |
| Cornstarch paste | ||
| 1 | tb | 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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