Braised Chinese Cabbage Recipe

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Braised Chinese Cabbage Ingredients

2 lb napa (or celery) cabbage
1 tsp salt
8 chinese jyo mushrooms
1 tbsp dried shrimp
1/4 cup sichuan preserved mustard
1 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
1 cornstarch paste
1 tbsp rendered chicken fat

A Recipe for
Braised Chinese Cabbage

Tell me what you eat, I'll tell you who you are.
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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Braised Chinese Cabbage

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Braised Chinese Cabbage Directions

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.

Serves: 4

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Braised Chinese Cabbage Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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