Braised Chinese Cabbage
Ingredients| 2 lb napa (or celery) cabbage |
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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.
Servings: 4
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