Braised Chinese Cabbage

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