Braised Chinese Cabbage

Crisp Chinese cabbage braised with dried shrimp and thinly sliced mustard greens. Remember to cook the cabbage leaves until they are soft but not wilted.
Ingredient:
2 lbs Napa Cabbage (or celery) 1 tsp Salt 8 Chinese 1 tbsp Dried Shrimp 1/4 cup Szechuan Preserved Mustard Greens 1 tbsp Peanut Oil 1 cup 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
Direction:
1. 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. 2. 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. 3. 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. 4. Turn up heat; add enough cornstarch paste to make light sauce. Swirl in hot chicken oil. Serve. 5. Note: Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.
Difficulty:Easy Prep Time: Minutes Cook Time: Minutes Serves:4 Servings