| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Chinese, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
md |
Head cabbage |
| 1/4 |
c |
Peanut oil |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
White sesame seeds |
INSTRUCTIONS
Steamed vegetables are common to many cooking traditions. You may discover
in this recipe a dish that suits non-Chinese meals as well.
Toast sesame seeds in dry wok at low temperature.
Wash cabbage; slice into 1/2" shreds; pull head apart to make a loose
mound. Sprinkle with salt; allow to stand, uncovered, for 10 minutes. Place
on round serving platter and steam in Chinese steamer for 5 minutes.
While cabbage is steaming, heat oil in small pan or in your ladle. Hot oil
keeps the vegetable hot, and adds a rich taste.
Remove cabbage from steamer.Douse with hot oil; sprinkle with toasted
sesame seeds. Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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