Instructions: 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.

Serves 4

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