Braised Chinese Cabbage
napa (Chinese) cabbage
or 1 tablespoon mustard seed
soy sauce, light
mix with water to form a paste
schmaltz (chicken fat)
Preparation: Wash and soak Chinese mushrooms and dried shrimp in warm water for 1 hour until soft.
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.
Note: Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.