Braised Chinese Cabbage Recipe

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   ["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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