Braised Chinese Cabbage

• 2 pounds napa (Chinese) cabbage
• 1 teaspoon salt
• 8 each mushrooms, chinese
• 1 tablespoon shrimp dried
• 1/4 cup mustard greens or 1 tablespoon mustard seed
• 1 tablespoon peanut oil
• 1 cup chicken broth
• 1/4 teaspoon salt
• 1 tablespoon sherry
• 1/2 teaspoon sugar
• 1 teaspoon soy sauce, light
• 1 x cornstarch mix with water to form a paste
• 1 tablespoon schmaltz (chicken fat) rendered

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

cabbage, salt, mushrooms, shrimp, mustard greens, peanut oil, chicken broth, salt, sherry, sugar, soy sauce, cornstarch, chicken

Taken from recipeland.com/recipe/v/braised-chinese-cabbage-37501 (may not work)