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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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