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Name: Braised Chinese Cabbage
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1/4 c Sichuan preserved mustard; Greens; 1/4 ts Salt; 1 tb Dried shrimp; Cornstarch paste; 1 tb Peanut oil; 1 tb Sherry; 1/2 ts Sugar; 1 tb Rendered chicken fat; 1 ts Salt; 2 lb Napa (or celery) cabbage; 8 Chinese "jyo" mushrooms; 1 c Chicken Stock; 1 ts Thin soy sauce

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INGREDIENTS

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

Servings

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.

NOTES

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Braised Chinese Cabbage

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

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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Nutrition

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Serving Size: 1 Serving (385g)
Recipe Makes: 4 Servings

Calories: 144
Calories from Fat: 74 (51%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 2.1g
Cholesterol 11.6mg		4 %
Sodium 224.3mg		8 %
Potassium 236.6mg		6 %
Total Carbohydrate 12.4g		4 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 11.6g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 144

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