Braised Chinese Cabbage Recipe

Braised Chinese Cabbage Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
2 lbs: 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,

Directions:

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.


Source from luhu.jp