| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lb | Chinese cabbage |
| 3/4 | c | Water |
| 3 | T | Oil |
| 1 | up to | |
| 2 | T | Chinese white cheese |
INSTRUCTIONS
Cut Chinese cabbage stems diagonally in 1-1/2 inch sections. Bring water to a boil. Heat oil. Add Chinese cheese to pan and mash. Add cabbage stems and stir-fry until cheese melts. Stir in hot water and bring to a boil again. Then simmer, covered, 2 minutes more. Stir cabbage and simmer, covered, again until done (1 to 2 minutes more). Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 97
Total Fat: 11g
Cholesterol: 0mg
Sodium: 852.5mg
Potassium: 500.3mg
Carbohydrates: 2.1g
Fiber: 1.1g
Sugar: <1g
Protein: 3.4g