Braised Chinese Cabbagechinese 2 lb napa (or celery) cabbage 1 teaspoon salt 8 chinese jyo mushrooms 1 tablespoon dried shrimp 1/4 cup sichuan preserved mustard 1 greens 1 tablespoon peanut oil 1 cup chicken stock 1/4 teaspoon salt 1 tablespoon sherry 1/2 teaspoon sugar 1 teaspoon thin soy sauce 1 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. |
