Braised Chinese Cabbage Recipe
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Ingredients : Braised Chinese Cabbage Recipe
2 lb Napa (or celery) cabbage
1 tsp Salt
8 Chinese "jyo" mushrooms
1 tbsp Dried shrimp
1/4 cup Sichuan 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
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. 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.
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. Serve.
Note: Cabbage leaves should become transparent, but avoid
overcooking; they should be soft but not wilted.
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