Sweet-and-pungent Mustard Cabbage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lb | Mustard cabbage |
| 3 | Sweet red peppers | |
| 1 | Clove garlic | |
| 2 | T | Sugar |
| 2 | T | Vinegar |
| 1 | T | Soy sauce |
| 1/2 | t | Salt |
| 1 | t | Cornstarch |
| 2 | t | Water |
| 2 | T | Oil |
INSTRUCTIONS
Separate mustard cabbage leaves and cut each in 2-inch sections. Dice sweet red peppers. Crush garlic. In one cup, combine sugar, vinegar, soy sauce and salt. In another, blend cornstarch and cold water to a paste. Heat oil. Add garlic and peppers; stir-fry 2 minutes. Add cabbage and stir-fry 2 minutes more. Add sugar-vinegar mixture; stir-fry another 2 minutes. Then stir in the cornstarch paste to thicken and serve at once. NOTE: If the mustard cabbage is not tender, blanch it first. 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: 159
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 0mg
Sodium: 1242.4mg
Potassium: 522mg
Carbohydrates: 20.5g
Fiber: 5.9g
Sugar: 12.5g
Protein: 2.6g