Braised Chinese Cabbage

• 2 pounds napa cabbage
• 1 teaspoon salt
• 8 black mushrooms Chinese "jyo"
• 1 tablespoon dried shrimp
• 1/4 cup mustard Sichuan preserved, green
• 1 tablespoon peanut oil
• 1 cup chicken stock
• 1/4 teaspoon salt
• 1 tablespoon sherry
• 1/2 teaspoon sugar
• 1 teaspoon soy sauce thin
• corn starch paste
• 1 tablespoon chicken schmaltz

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.

cabbage, salt, mushrooms chinese, shrimp, peanut oil, chicken stock, salt, sherry, sugar, soy sauce thin, corn starch, chicken

Taken from www.yummly.com/recipe/Braised-Chinese-Cabbage-1648448 (may not work)