Ingredients:

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 tbs Sherry
1/2 ts Sugar
1 ts Thin soy sauce
Cornstarch paste
1 tbs Rendered chicken fat

Methods:

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.