| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chinese pork sausage |
| 1 |
|
Head round cabbage |
| 2 |
sl |
Fresh ginger root |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt (up to) |
| 1 |
c |
Stock |
INSTRUCTIONS
1. Steam Chinese sausage until translucent (about 15 minutes). Let cool
slightly, then slice diagonally in 1/2-inch sections.
2. Cut cabbage in strips. Mince ginger root.
3. Heat oil. Add salt, then ginger, and stir-fry a few times. Add
cabbage; stir-fry to soften (about 2 minutes).
4. Add Chinese sausage and stir-fry 1 minute more.
5. Stir in and heat stock quickly; then cook, covered, over medium heat
until cabbage is done (about 10 minutes). Serve at once.
VARIATIONS : For the Chinese pork sausage, substitute Chinese liver
sausage.
For the cabbage, substitute string beans, cut in 1-1/2 inch sections; or
Chinese cabbage stems, also cut in 1-1/2 inch sections (simmer these only 2
to 3 minutes in step 5).
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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