| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
Chinese |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Napa (or celery) cabbage |
| 1 |
ts |
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 |
ts |
Thin soy sauce |
|
|
Cornstarch paste |
| 1 |
tb |
Rendered chicken fat |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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