Braised Chinese Cabbage

Photo: flickr user avlxyz

Ingredients

2 pounds Napa cabbage

1 teaspoon salt

8 Chinese "jyo" black mushrooms

1 tablespoon dried shrimp

1/4 cup Sichuan preserved mustard green

1 tablespoon peanut oil

1 cup chicken stock

1/4 teaspoon salt

1 tablespoon sherry

1/2 teaspoon sugar

1 teaspoon thin soy sauce

cornstarch paste

1 tablespoon rendered chicken fat

Preparation

Preparation: Wash & soak Chinese mushrooms & dried shrimp in warm water for 1 hour until soft. Mince shrimp. Remove hard stems from mushrooms.

Wash and thinly slice mustard greens. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain and 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. 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.

Turn up heat; add enough cornstarch paste to make light sauce. Swirl in hot chicken oil and serve.

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About

Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.

Tags:

sidedish

chinese

Asian

seafood

vegetable

Yield:

4.0 servings

Added:

Tuesday, December 8, 2009 - 10:47pm

Creator:

Anonymous

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