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CATEGORY CUISINE TAG YIELD
Vegetables Chinese Vegetable 4 Servings

INGREDIENTS

1 lb Mustard cabbage
3 Sweet red peppers
1 Clove garlic
2 T Sugar
2 T Vinegar
1 T Soy sauce
1/2 t Salt
1 t Cornstarch
2 t Water
2 T Oil

INSTRUCTIONS

Separate mustard cabbage leaves and cut each in 2-inch sections. Dice
sweet red peppers. Crush garlic. In one cup, combine sugar, vinegar,
soy sauce and salt. In another, blend cornstarch and cold water to a
paste. Heat oil. Add garlic and peppers; stir-fry 2 minutes. Add
cabbage and stir-fry 2 minutes more. Add sugar-vinegar mixture;
stir-fry another 2 minutes. Then stir in the cornstarch paste to
thicken and serve at once.  NOTE: If the mustard cabbage is not tender,
blanch it first.  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 159
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 0mg
Sodium: 1242.4mg
Potassium: 522mg
Carbohydrates: 20.5g
Fiber: 5.9g
Sugar: 12.5g
Protein: 2.6g


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