| 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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