| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lb | Preserved cabbage |
| 1 | ts | Cornstarch |
| 1 | tb | Sugar |
| 1 | tb | Vinegar |
| 1 | tb | Cornstarch |
| 1/4 | c | Water |
| 2 | tb | Oil |
| 1/4 | c | Water |
INSTRUCTIONS
1. Separate preserved cabbage leaves. Rinse and squeeze dry; cut in 1-1/2 inch sections. 2. In one cup, combine cornstarch, sugar and vinegar. In another cup, blend remaining cornstarch and cold water to a paste. 3. Heat oil. Add preserved cabbage and stir-fry to coat with oil. 4. Add remaining water and heat quickly. Then cook, covered, 2 to 3 minutes more over medium heat. 5. Stir in cornstarch-sugar mix to blend (1 to 2 minutes). Then stir in cornstarch paste to thicken. Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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