| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetables | 1 | Servings |
INGREDIENTS
| 2 | lb | Cabbage, chinese |
| 1 | T | Salt |
| 2 | T | Scallion, chopped |
| 2 | t | Garlic clove, mashed |
| 1 | T | Chili Powder |
| 2 | t | Ginger, finely chopped |
| 1/2 | c | Soy Sauce, light |
| 1/2 | c | Vinegar, wine |
| 2 | t | Sugar, granulated |
| Oil, sesame | ||
| 5000 | g | MT |
INSTRUCTIONS
Chop the cabbage coarsely and place in a glass dish. Sprinkle with the salt and let stand for 3 to 4 hours; the cabbage will wilt. Mash with the fingers until the cabbage is still softer, then drain off excess liquid and add the remaining ingredients except the sesame oil. Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using. It will keep for up to a week in the refrigerator. Sprinkle with a few drops of sesame oil before using. From Asia The Beautiful Cookbook. Typed by Syd Bigger. Posted by DonW1948@aol.com Submitted By DONW1948@AOL.COM On TUE, 20 JUN 1995 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God: the most lovable person in the universe”