Braised Chinese Cabbage
Yield
4 servingsPrep
80 minCook
20 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
napa (Chinese) cabbage
|
|
| 5 | ml |
salt
|
|
| 8 | each |
mushrooms, chinese
|
*
|
| 15 | ml |
shrimp
dried |
*
|
| 59 | ml |
mustard greens
or 1 tablespoon mustard seed |
*
|
| 15 | ml |
peanut oil
|
|
| 237 | ml |
chicken broth
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
sherry
|
|
| 2.5 | ml |
sugar
|
|
| 5 | ml |
soy sauce, light
|
|
| 1 | x |
cornstarch
mix with water to form a paste |
*
|
| 15 | ml |
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.
