| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Chinese leeks |
| 6 |
tb |
Butter or margarine |
| 2 |
tb |
Dark brown sugar |
| 4 |
tb |
Red wine vinegar |
| 1/2 |
c |
Chicken broth |
|
|
Salt and pepper to taste |
INSTRUCTIONS
From: srasheed@juno.com (Sam M Rasheed)
Prepare 1 lb Chinese leeks by trimming tops and roots. In a wok or frying
pan, saute leeks in 6 tbs butter or margarine over low heat for 20 minutes
or until soft. Stir occasionally. Add final ingredients and bring to a
boil. Reduce to simmer, stirring occasionally for 12-15 minutes or until
liquid is absorbed. Salt and peer to taste.
Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Nov
12, 1998, converted by MM_Buster v2.0l.
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