| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Vegetables, Chinese |
4 |
Servings |
INGREDIENTS
| 5 |
lg |
Napa cabbage leaves |
| 4 |
lg |
Dried chili peppers |
| 1/2 |
ts |
Salt |
| 1/2 |
tb |
Rock sugar |
| 1 |
ts |
Sesame oil |
| 3 |
tb |
Peanut oil |
| 1/2 |
tb |
Szechuan peppercorns |
| 1 |
tb |
Thin soy sauce |
| 1/2 |
tb |
Chinkiang vinegar |
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
1995 212522 -0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’re never too old for God”