Recipe - Braised Chinese Cabbage

2 pound Napa (or celery) cabbage
1 teaspoon Salt
8 Chinese "jyo" mushrooms
1 tablespoon Dried shrimp
One fourth cup Sichuan preserved mustard
Greens
1 tablespoon Peanut oil
1 cup Chicken stock
One fourth teaspoon Salt
1 tablespoon Sherry
One half teaspoon Sugar
1 teaspoon Thin soy sauce
Cornstarch paste
1 tablespoon Rendered chicken fat

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. Stirfry
mushrooms, shrimp & mustard green for 15 seconds. Add cabbage; stirfry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini