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Add a photoServings: 4
Ingredients
- 2 lb Napa (or possibly celery) cabbage
- 1 tsp Salt
- 8 x Chinese "jyo" black mushrooms
- 1 Tbsp. Dry shrimp
- 1/4 c. Sichuan preserved mustard green
- 1 Tbsp. Peanut oil
- 1 c. Chicken stock
- 1/4 tsp Salt
- 1 Tbsp. Sherry
- 1/2 tsp Sugar
- 1 tsp Thin soy sauce Cornstarch paste
- 1 Tbsp. Rendered chicken fat
Directions
- Preparation: Wash & soak Chinese mushrooms & dry shrimp in hot water for 1 hour till 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; throw away pcs of fat; keep oil warm. Braising: Heat peanut oil in wok till warm but not smoking.
- Stir-fry mushrooms, shrimp & mustard green for 15 seconds. Add in cabbage; stir-fry for 1 minute. Add in stock mix; bring to boil. Reduce heat, cover wok, & simmer for 10 min, reducing liquid by half; add in more stock if needed. Turn up heat; add in sufficient cornstarch paste to make light sauce.
- Swirl in warm chicken oil. Serve.
- Note: Cabbage leaves should becometransparent, but avoid overcooking; they should be soft but not wilted.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 4 servings | |
| Calories 102 | |
| Calories from Fat 63 | 62% |
| Total Fat 7.08g | 9% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 851mg | 35% |
| Potassium 255mg | 7% |
| Total Carbs 6.36g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.81g | 1% |
| Protein 3.84g | 6% |
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