• 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.

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