Ingredients
500 g (about 1 lb) Chinese cabbage, 250 g (about 8 oz) fresh mushrooms, broth as needed.
Seasonings
300 g vegetable oil, ground white pepper, water starch, salt, and MSG to taste.
Instructions
1. Wash the fresh mushrooms, place them in a bowl, add broth and salt, and let them simmer briefly; wash the cabbage and use only the heart.
2. Heat a wok over high heat, add vegetable oil and heat to around 140-150°C (when the oil is shimmering but not smoking), then add the cabbage hearts and immediately increase the heat to high, oil-braising until they are about 80% cooked; drain off the excess oil, then add broth and continue braising until the cabbage hearts are fully tender, drain off the liquid, and neatly arrange the cabbage hearts on a serving plate.
3. Clean the wok, add broth, fresh mushrooms, salt, MSG, and white pepper, bring to a boil, then thicken with a water-starch slurry, pour the sauce over the cabbage, and serve. This dish is glossy with oil and has a savory, umami flavor.