| 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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