| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
June 1990 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Cornstarch |
| 3 |
tb |
Canned chicken broth |
| 1/4 |
c |
Vegetable oil |
| 1 |
|
Garlic clove; minced |
| 4 |
c |
Shredded Napa cabbage |
| 2 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Distilled white vinegar |
| 1 |
ts |
Sugar |
| 3 |
|
Green onions; sliced |
INSTRUCTIONS
Dissolve cornstarch in 1 tablespoon broth in small bowl. Set aside. Heat
oil in wok or heavy large skillet over high heat. Add garlic and saute
until golden, about 1 minute. Add cabbage and soy sauce and stir-fry until
cabbage is tender, about 1 minute. Add remaining 2 tablespoons broth,
vinegar and sugar to wok and continue to stir-fry 1 minute. Add green
onions and cornstarch mixture and continue to stir-fry until cabbage is
coated and slightly brown, 1 minute.
Serves 2.
Bon Appetit June 1990
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