Braised Chinese Cabbage

Directions

1. 1
   Preparation: Wash and soak Chinese mushrooms and dried shrimp in warm water for 1 hour until soft.
2. 2
   Mince shrimp.
3. 3
   Remove hard stem from mushrooms.
4. 4
   Wash and thinly slice mustard green.
5. 5
   Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2 inch sections.
6. 6
   In a bowl, combine stock, salt, sherry, sugar and soy sauce; reserve.
7. 7
   Render chicken fat in small saucepan at medium heat; discard pieces of fat; keep oil hot.
8. 8
   Braising: Heat peanut oil in wok until hot but not smoking.
9. 9
   Stir-fry mushrooms, shrimp and mustard green for 15 seconds.
10. 10
    Add cabbage; stir-fry for 1 minute.
11. 11
    Add stock mixture; bring to boil.
12. 12
    Reduce heat, cover wok, and simmer for 10 minutes, reducing liquid by half; add more stock if needed.
13. 13
    Turn up heat; add enough cornstarch paste to make light sauce.
14. 14
    Swirl in hot chicken oil.
15. 15
    Serve.
16. 16
    Note: Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.