| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Asian | Mr. food, Mrfood1 | 1 | servings |
INGREDIENTS
| 2 | tb | Peanut oil |
| 1/2 | c | Sesame seeds |
| 4 | Medium-sized garlic cloves; crushed | |
| 2 | tb | Soy sauce |
| 1/4 | c | White vinegar |
| 1/2 | c | Sugar |
| 3/4 | c | Vegetable oil |
| 1 | Head Napa or Chinese cabbage; washed and cut into | |
| ; bite-sized pieces |
INSTRUCTIONS
In a medium-sized saucepan, heat the peanut oil over medium heat. Saute the sesame seeds and garlic for 3 to 5 minutes, or until the seeds are golden. Reduce the heat to medium-low and add the soy sauce, vinegar, sugar, and vegetables; continue to cook for 2 more minutes. Place the cabbage in a large bowl and pour the desired amount of warm dressing over it, tossing to coat the cabbage evenly. NOTE: Since a head of Napa goes such a long way, it's easy to cut this recipe in half. I usually make it all, though, since it lasts for a few days in the fridge after it's all mixed together. If you want, you can make all of the dressing and only mix it with one meal's worth of greens; then cover and refridgerate the remaininng dressing for up to 1 month. Just reheat it before adding it to more cabbage. Do whatever works for you! Converted by MC_Buster. NOTES : 10 to 16 servings (2 cups dressing) Converted by MM_Buster v2.0l.
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