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2 lb Napa (or celery) cabbage
1 c Chicken stock
1 tsp Salt
1/4 tsp Salt
8 Chinese "jyo" mushrooms
1 tbsp Sherry
1 tbsp Dried shrimp
1/2 tsp Sugar
1/4 c Sichuan preserved mustard greens
1 tsp soy Sauce
Cornstarch paste
1 tbsp Peanut oil
1 tbsp Rendered chicken fat

First wash & soak Chinese mushrooms & dried shrimp in warm water for 1 hour until soft. Next, mince the 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. **Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.

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