| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Head of cabbage; about 1 pound |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Cornstarch |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
White vinegar |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
Remove tough outer layers of cabbage leaves and discard. Cut the cabbage
head into quarters, cutting out and discarding the center core. Cut cabbage
quarters into 1.5 x 1" chunks and separate the leaves to make about 6 cups.
Combine salt, sugar, cornstarch, soy sauce and vinegar in a cup and set
aside.
Sprinkle cabbage with a little water to prevent burning during cooking.
Heat oil in wok and stir fry cabbage over high heat for 2 minutes
Stir the sauce in the cup, making sure all the sugar is dissolved.
Add sauce to cabbage in wok. Stir and mix well over high heat for another
minute. Serve hot or cold.
VARIATION: YOU MAY ADD 4 DRIED WHOLE CHILI PEPPERS TO THE OIL TO BROWN
THEM, THEN ADD THE CABBAGE. THIS IS SZECHUAN STYLE.
Posted to EAT-L Digest by Sheri Matheson <sherim@PALACENET.NET> on Jan 2,
1998
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