| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Chinese, Vegetables |
4 |
Servings |
INGREDIENTS
| 5 |
|
Napa cabbage leaves |
| 4 |
|
Dried chili peppers |
| 1/2 |
t |
Salt |
| 1/2 |
T |
Rock sugar |
| 1 |
t |
Sesame oil |
| 3 |
T |
Peanut oil |
| 1/2 |
T |
Szechuan peppercorns |
| 1 |
T |
Thin soy sauce |
| 1/2 |
T |
Chinkiang vinegar |
| 1995 |
|
522 -0500 |
INSTRUCTIONS
Preparation: Separate, wash & dry cabbage leaves. Stack them up and
cut them crosswise into 1" wide pieces. Finely mince or grind Szechuan
peppercorns. Crush rock sugar with cleaver handle; mix with soy sauce;
reserve. Stir-frying: Heat wok to moderate; add oil. Wait 30 seconds.
Stir-fry whole chilis until they just blacken; quickly add
peppercorns. When they exude pungent odor, push up side of wok and
raise heat to high. Add salt & cabbage all at once. Keep tossing
cabbage until it is wilted & soft. This takes several minutes. There
should be about 2 T of water in wok when cabbage is wilted. Add sugar
& soy mixture. When sugar has melted, toss with cabbage, then sprinkle
vinegar over all. Keep tossing on high heat for another 20 seconds.
Add sesame oil; toss briefly; remove to serving dish. If serving this
dish cold, wait until it has cooled, then cover & refrigerate.
Submitted By JOPETE@ATLAS.ODYSSEE.NET On THU, 21 DEC From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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