*  Exported from  MasterCook  *

                        BRAISED CHINESE CABBAGE

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       lb           Napa (or celery) cabbage
  1       t            Salt
  8                    Chinese "jyo" mushrooms
  1       tb           Dried shrimp
    1/4   c            Sichuan preserved mustard
                       Greens
  1       tb           Peanut oil
  1       c            Chicken stock
    1/4   ts           Salt
  1       tb           Sherry
    1/2   ts           Sugar
  1       t            Thin soy sauce
                       Cornstarch paste
  1       tb           Rendered chicken fat

 Preparation:  Wash & soak Chinese mushrooms & dried shrimp in warm water
 for 1 hour until soft. Mince shrimp. Remove hard stem from mushrooms. Wash
 & thinly slice mustard green. Separate cabbage leaves; blanch in salted
 boiling water for 30 seconds; drain; slice into 2" sections. In a bowl,
 combine stock, salt, sherry, sugar & 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 & mustard green for 15 seconds. Add cabbage; stir-fry for
 1 minute. Add stock mixture; bring to boil. Reduce heat, cover wok, &
 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.



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