Ingredients
- 8 chinese jyo mushrooms
- 2 sections
- 2 lb napa
- 1 c chicken stock
- 1/4 c sichuan preserved mustard
- 1 tb sherry
- 1 tb peanut oil
- 1 tb rendered chicken fat
- 1 tb shrimp (dried)
- 1 1/4 ts salt
- 1 ts soy sauce (thin)
- 1/2 ts sugar
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.
