2 lb Napa (or celery) cabbage
1 ts Salt
8 Chinese “jyo” mushrooms
1 tb Dried shrimp
1/4 c Sichuan preserved mustard
Greens 1 tb Peanut oil
1 c Chicken stock
1/4 ts Salt
1 tb Sherry
1/2 ts Sugar
1 ts Thin soy sauce
Cornstarch paste 1 tb 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. 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.