Braised Chinese Cabbage Recipe

• 2 lb Napa (or possibly celery) cabbage
• 1 tsp Salt
• 8 x Chinese "jyo" black mushrooms
• 1 Tbsp. Dry shrimp
• 1/4 c. Sichuan preserved mustard green
• 1 Tbsp. Peanut oil
• 1 c. Chicken stock
• 1/4 tsp Salt
• 1 Tbsp. Sherry
• 1/2 tsp Sugar
• 1 tsp Thin soy sauce Cornstarch paste
• 1 Tbsp. Rendered chicken fat

1. Preparation: Wash & soak Chinese mushrooms & dry shrimp in hot water for 1 hour till soft.
2. Mince shrimp.
3. Remove hard stem from mushrooms.
4. Wash & thinly slice mustard green.
5. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2" sections.
6. In a bowl, combine stock, salt, sherry, sugar & soy sauce; reserve.
7. Render chicken fat in small saucepan at medium heat; throw away pcs of fat; keep oil warm.
8. Braising: Heat peanut oil in wok till warm but not smoking.
9. Stir-fry mushrooms, shrimp & mustard green for 15 seconds.
10. Add in cabbage; stir-fry for 1 minute.
11. Add in stock mix; bring to boil.
12. Reduce heat, cover wok, & simmer for 10 min, reducing liquid by half; add in more stock if needed.
13. Turn up heat; add in sufficient cornstarch paste to make light sauce.
14. Swirl in warm chicken oil.
15. Serve.
16. Note: Cabbage leaves should becometransparent, but avoid overcooking; they should be soft but not wilted.
17. Serves 4

celery, salt, chinese, shrimp, green, peanut oil, chicken, salt, sherry, sugar, soy sauce cornstarch, chicken

Taken from cookeatshare.com/recipes/braised-chinese-cabbage-90489 (may not work)