| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Preserved cabbage |
| 1 |
lb |
Peas |
| 2 |
tb |
Oil |
| 2 |
tb |
Soy sauce |
INSTRUCTIONS
1. Separate preserved cabbage leaves. Rinse and squeeze dry; cut in 1-1/2
inch sections. Shell and parboil peas.
2. Heat oil. Add peas and stir-fry to coat with oil. Add cabbage and soy
sauce; stir-fry 2 to 3 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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