Braised Chinese Cabbage Recipe

Ingredients

Directions

1. Preparation: Wash & soak Chinese mushrooms & dried shrimp in warm water for 1 hour until 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; discard pieces of fat; keep oil hot.
8. Braising: Heat peanut oil in wok until hot but not smoking.
9. Stir-fry mushrooms, shrimp & 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, & 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.