| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chinese cabbage |
| 3/4 |
c |
Water |
| 3 |
tb |
Oil (up to) |
| 2 |
tb |
Chinese white cheese |
INSTRUCTIONS
1. Cut Chinese cabbage stems diagonally in 1-1/2 inch sections. Bring water
to a boil.
2. Heat oil. Add Chinese cheese to pan and mash. Add cabbage stems and
stir-fry until cheese melts.
3. Stir in hot water and bring to a boil again. Then simmer, covered, 2
minutes more.
4. 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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