| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Chinese, Vegetables | 6 | Servings |
INGREDIENTS
| 4 | Bacon | |
| 1 | c | Finely shredded onions |
| 2 | Cloves garlic, finely minced | |
| 1 | To 2 heads Chinese cabbage | |
| shredded about 8 cups | ||
| 1 | t | Salt |
| 1/8 | t | Freshly ground white pepper |
| 1 | Red bell pepper, seeded and | |
| cut in | ||
| Thin strips | ||
| 1 | T | Soy sauce |
| 1 | T | Chopped fresh chives |
INSTRUCTIONS
Cut bacon slices crosswise into thin strips; in a large saute pan, brown the strips over medium heat. Add onions and garlic; saute for 2 minutes, or until onion is transparent. 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. 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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