| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegetables |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Cabbage, chinese |
| 1 |
tb |
Salt |
| 2 |
tb |
Scallion; chopped |
| 2 |
ts |
Garlic clove; mashed |
| 1 |
tb |
Chili Powder |
| 2 |
ts |
Ginger; finely chopped |
| 1/2 |
c |
Soy Sauce, light |
| 1/2 |
c |
Vinegar, wine |
| 2 |
ts |
Sugar, granulated |
|
|
Oil, sesame |
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 050006
GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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