*  Exported from  MasterCook  *
 
                          BRAISED CHINESE CABBAGE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Napa (or celery) cabbage
    1       t            Salt
    8                    Chinese “jyo” mushrooms
    1       tb           Dried shrimp
      1/4   c            Sichuan preserved mustard
                         Greens
    1       tb           Peanut oil
    1       c            Chicken stock
      1/4   ts           Salt
    1       tb           Sherry
      1/2   ts           Sugar
    1       t            Thin soy sauce
                         Cornstarch paste
    1       tb           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.
  
 
 
                    - - - - - - - - - - - - - - - - - -