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Braised Chinese Cabbage


Difficulty:Easy
Prep Time: Minutes
Cook Time: Minutes
Serves:4 Servings

Nutritional Information

Crisp Chinese cabbage braised with dried shrimp and thinly sliced mustard greens. Remember to cook the cabbage leaves until they are soft but not wilted.

Ingredients

  • 2 lbs Napa Cabbage (or celery)
  • 1 tsp Salt
  • 8 Chinese
  • 1 tbsp Dried Shrimp
  • 1/4 cup Szechuan Preserved Mustard Greens
  • 1 tbsp Peanut Oil
  • 1 cup Chicken Stock
  • 1/4 tsp Salt
  • 1 tbsp Sherry
  • 1/2 tsp Sugar
  • 1 tsp Thin Soy Sauce
  • Cornstarch Paste
  • 1 tbsp Rendered Chicken Fat

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Turn up heat; add enough cornstarch paste to make light sauce. Swirl in hot chicken oil. Serve.
  • 5. Note: Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.

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