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Braised Chinese Cabbage

 

64

Yield

4

servings

Prep

80

min

Cook

20

min

Ready

100

min

Low Cholesterol, Trans-fat Free
 

Ingredients

2 pounds napa (Chinese) cabbage
1 teaspoon salt
8 each mushrooms, chinese
*
1 tablespoon shrimp
dried
*
¼ cup mustard greens
or 1 tablespoon mustard seed
*
1 tablespoon peanut oil
1 cup chicken broth
¼ teaspoon salt
1 tablespoon sherry
½ teaspoon sugar
1 teaspoon soy sauce, light
1 x cornstarch
mix with water to form a paste
*
1 tablespoon schmaltz (chicken fat)
rendered

Directions

Preparation: Wash and soak Chinese mushrooms and dried shrimp in warm water for 1 hour until soft.

Mince shrimp.

Remove hard stem from mushrooms.

Wash and thinly slice mustard green.

Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2 inch sections.

In a bowl, combine stock, salt, sherry, sugar and 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 and mustard green for 15 seconds.

Add cabbage; stir-fry for 1 minute.

Add stock mixture; bring to boil.

Reduce heat, cover wok, and 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 23829% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 1093mg 46%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 12% Vitamin C 13%
Calcium 8% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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