| 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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