Name: Stir-Fried Sweet/pungent Preserved Cabba
Ingredients: 1 lb Preserved cabbage; 1 ts Cornstarch; 1 tb Sugar; 1 tb Vinegar; 1 tb Cornstarch; 1/4 c Water; 2 tb Oil; 1/4 c Water

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Chinese	Vegetable	4	Servings

INGREDIENTS

1	lb	Preserved cabbage
1	ts	Cornstarch
1	tb	Sugar
1	tb	Vinegar
1	tb	Cornstarch
1/4	c	Water
2	tb	Oil
1/4	c	Water

INSTRUCTIONS

1. Separate preserved cabbage leaves. Rinse and squeeze dry; cut in 1-1/2
inch sections.
2. In one cup, combine cornstarch, sugar and vinegar. In another cup, blend
remaining cornstarch and cold water to a paste.
3. Heat oil. Add preserved cabbage and stir-fry to coat with oil.
4. Add remaining water and heat quickly. Then cook, covered, 2 to 3 minutes
more over medium heat.
5. Stir in cornstarch-sugar mix to blend (1 to 2 minutes). Then stir in
cornstarch paste to thicken. 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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