Title: Braised chinese cabbage
 Categories: Vegetables, Seafood
      Yield: 4 Servings
 
      2 lb Napa (or celery) cabbage
      1 ts Salt
      8    Chinese "jyo"
           -black mushrooms
      1 tb Dried shrimp
    1/4 c  Sichuan preserved
           -mustard green
      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. Serves 4