| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Vegetables, Chinese | 4 | Servings |
INGREDIENTS
| 5 | lg | Napa cabbage leaves |
| 4 | lg | Dried chili peppers |
| 1/2 | ts | Salt |
| 1/2 | tb | Rock sugar |
| 1 | ts | Sesame oil |
| 3 | tb | Peanut oil |
| 1/2 | tb | Szechuan peppercorns |
| 1 | tb | Thin soy sauce |
| 1/2 | tb | Chinkiang vinegar |
INSTRUCTIONS
Preparation: Separate, wash & dry cabbage leaves. Stack them up and cut them crosswise into 1" wide pieces. Finely mince or grind Szechuan peppercorns. Crush rock sugar with cleaver handle; mix with soy sauce; reserve. Stir-frying: Heat wok to moderate; add oil. Wait 30 seconds. Stir-fry whole chilis until they just blacken; quickly add peppercorns. When they exude pungent odor, push up side of wok and raise heat to high. Add salt & cabbage all at once. Keep tossing cabbage until it is wilted & soft. This takes several minutes. There should be about 2 T of water in wok when cabbage is wilted. Add sugar & soy mixture. When sugar has melted, toss with cabbage, then sprinkle vinegar over all. Keep tossing on high heat for another 20 seconds. Add sesame oil; toss briefly; remove to serving dish. If serving this dish cold, wait until it has cooled, then cover & refrigerate. Submitted By JOPETE@ATLAS.ODYSSEE.NET On THU, 21 DEC 1995 212522 -0500 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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