Search
by Ingredient

Braised Chinese Cabbage

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

80 min

Cook

20 min

Ready

100 min
Low Cholesterol, Trans-fat Free

Ingredients

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

Ingredients

Amount Measure Ingredient Features
907.2 g napa (Chinese) cabbage
Camera
5 ml salt
Camera
8 each mushrooms, chinese
* Camera
15 ml shrimp
dried
* Camera
59 ml mustard greens
or 1 tablespoon mustard seed
* Camera
15 ml peanut oil
Camera
237 ml chicken broth
Camera
1.3 ml salt
Camera
15 ml sherry
Camera
2.5 ml sugar
Camera
5 ml soy sauce, light
Camera
1 x cornstarch
mix with water to form a paste
* Camera
15 ml schmaltz (chicken fat)
rendered
Camera

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 23829% 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?
 

Email this recipe