Braised Chinese Cabbage

• 2 lb Napa (or celery) cabbage
• 1 c Chicken stock
• 1 tsp Salt
• 1/4 tsp Salt
• 8 Chinese “jyo” mushrooms
• 1 tbsp Sherry
• 1 tbsp Dried shrimp
• 1/2 tsp Sugar
• 1/4 c Sichuan preserved mustard greens
• 1 tsp soy Sauce
• Cornstarch paste
• 1 tbsp Peanut oil
• 1 tbsp Rendered chicken fat

1. First wash & soak Chinese mushrooms & dried shrimp in warm water for 1 hour until soft.
2. Next, mince the shrimp.
3. Remove hard stem from mushrooms.
4. Wash & thinly slice mustard green.
5. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2″ sections.
6. In a bowl, combine stock, salt, sherry, Sugar & soy Sauce; reserve.
7. Render chicken fat in small saucepan at medium heat; discard pieces of fat; keep oil Hot.
8. Braising: Heat peanut oil in wok until Hot but not smoking.
9. Stir-fry mushrooms, shrimp & mustard green for 15 seconds.
10. Add cabbage; stir-fry for 1 minute.
11. Add stock mixture; bring to boil.
12. Reduce heat, cover wok, & simmer for 10 minutes, reducing liquid by half; add more stock if needed.
13. Turn up heat; add enough cornstarch paste to make light Sauce.
14. Swirl in Hot chicken oil.

Serve. **Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.