| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetables, Chinese | 5 | Servings |
INGREDIENTS
| 1 | lb | Green or red cabbage; or a combination |
| 3 | tb | Vegetable oil |
| 1 | Clove garlic; minced | |
| 1 | Dried red chilie; chopped | |
| 1/2 | ts | Szechuan peppercorns |
| 1 1/2 | tb | Sugar |
| 1 1/2 | tb | Soy sauce |
| 1 1/2 | tb | Rice vinegar |
| 1 | ts | Sesame oil |
| 1/2 | ts | Salt |
| 1/2 | ts | Potato or cornstarch |
INSTRUCTIONS
SEASONING LIQUID 1. Cut off base of cabbage; remove tough outer leaves. Quarter cabbage; cut out core. Cut leaves into approximately 1 x 1 1/2-inch pieces. There should be about 4 cups of cabbage. 2. Combine seasoning liquid in a bowl. 3. Heat wok on high heat. Add oil; when hot, add garlic, chilies (including seeds), and peppercorns and cook a few seconds. Add cabbage; toss for 1 to 2 minutes or until color brightens from pale green to bright green or deep purple to vivid red. Do not overcook. 4. Stir seasoning liquid into wok; toss a few seconds to combine. Immediately remove to a serving dish. Simple to prepare, this crisp and crunchy vegetable is delectable and quite stunning in appearance, whether you use all-green or all-red cabbage or a combination of the two (not Chinese cabbage in this case). The secret is not to overcook the cabbage; add the sauce and remove it from the wok as soon as the color heightens. Serves 4 to 6. Source: A Taste of Chinatown, 1989, by Joie Warner Adapted for Mastercook by Brenda Adams Posted to EAT-L Digest by JoAnn <joannr@PCLINK.COM> on Dec 31, 1997
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