Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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