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Receta Braised Chinese Cabbage
by Global Cookbook

Braised Chinese Cabbage
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  Raciónes: 4

Ingredientes

  • 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

Direcciones

  1. Preparation: Wash & soak Chinese mushrooms & dry shrimp in hot water for 1 hour till soft. Mince shrimp. Remove hard stem from mushrooms.
  2. 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.
  3. 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.
  4. Swirl in warm chicken oil. Serve.
  5. Note: Cabbage leaves should becometransparent, but avoid overcooking; they should be soft but not wilted.
  6. Serves 4