| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Appetizer | 4 | Servings | |
INGREDIENTS
| 1 | lb | Chinese lettuce |
| 2 | T | Sugar |
| 2 | T | Vinegar |
| 1 | T | Soy sauce |
| 1 | t | Salt |
| 3 | Tabasco sauce, more or less | |
| 1 | T | Oil |
INSTRUCTIONS
Separate lettuce leaves. Parboil to soften slightly (2 to 3 minutes). Roll each leaf up tightly; then cut in 1-inch sections. (If leaves are wide and unwieldy, cut in half lengthwise first.) Place in a shallow bowl. Combine sugar, vinegar, soy sauce, salt and Tabasco Sauce. Heat oil. Add sugar-vinegar mixture, stirring quickly to dissolve sugar. Pour over lettuce at once. Let stand 30 minutes at room temperature. Then refrigerate, covered, overnight. VARIATION: For the Chinese lettuce, substitute round white cabbage. 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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Nutrition (calculated from recipe ingredients)
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Calories: 59
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 715.3mg
Potassium: 10.4mg
Carbohydrates: 6.7g
Fiber: <1g
Sugar: 6.4g
Protein: <1g