• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Braised Chinese Cabbage

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • 2 lb Napa (or celery) cabbage
  • 1 ts Salt
  • 8 Chinese "jyo" mushrooms
  • 1 tb Dried shrimp
  • 1/4 c Sichuan preserved mustard
  • Greens
  • 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.

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