Braised Chinese Cabbage Recipe

Step 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.

Step 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.

Step 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.

Step 4

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.

Things You'll Need

  • 2lb Napa (or celery) cabbage
  • 1ts Salt
  • 8 Chinese
  • 1tb Dried shrimp
  • 1/4c Szechuan preserved mustard greens
  • 1tb Peanut oil
  • 1c Chicken stock
  • 1/4ts Salt
  • 1tb Sherry
  • 1/2ts Sugar
  • 1ts Thin soy sauce
  • Cornstarch paste
  • 1tb Rendered chicken fat

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