Braised Chinese Cabbage

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.