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| RECIPE FOR BRAISED CHINESE CABBAGE |
Title: Braised Chinese Cabbage
Category: Oriental -vegetarian
Serves: 4
Ingredients:
| 2.00 | lb | Napa (or celery) cabbage | | 1.00 | ts | Salt | | 8.00 | | Chinese "jyo" mushrooms | | 1.00 | tb | Dried shrimp | | 0.25 | c | Sichuan preserved mustard | | | Greens | | 1.00 | tb | Peanut oil | | 1.00 | c | Chicken stock | | 0.25 | ts | Salt | | 1.00 | tb | Sherry | | 0.50 | ts | Sugar | | 1.00 | ts | Thin soy sauce | | | Cornstarch paste | | 1.00 | tb | Rendered chicken fat |
Instructions:
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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