| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Chinese, Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
sl |
Bacon |
| 1 |
c |
Finely shredded onions |
| 2 |
|
Cloves garlic, finely minced |
| 1 |
|
To 2 heads Chinese cabbage, shredded (about 8 cups) |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground white pepper |
| 1 |
sm |
Red bell pepper, seeded and cut in |
|
|
Thin strips |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Chopped fresh chives |
INSTRUCTIONS
1. Cut bacon slices crosswise into thin strips; in a large saute pan,
brown the strips over medium heat.
2. Add onions and garlic; saute for 2 minutes, or until onion is
transparent.
3. Add cabbage, salt, pepper, and red pepper strips. Saute, stirring with
a spatula, until steaming hot but still crisp, about 5 minutes. Stir in soy
sauce.
4. Transfer to a deep serving platter, sprinkle with chives, and serve at
once, with steamed rice and broiled chicken or fish for a low-fat,
low-calorie meal.
From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry
Haller with Virginia Aronson, Random House, New York. 1987. ISBN
0-394-55657-7.
Shared by: Karin Brewer, Cooking Echo, 4/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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