| 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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