| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Mustard cabbage |
| 3 |
|
Sweet red peppers |
| 1 |
|
Clove garlic |
| 2 |
tb |
Sugar |
| 2 |
tb |
Vinegar |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cornstarch |
| 2 |
ts |
Water |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Separate mustard cabbage leaves and cut each in 2-inch sections. Dice
sweet red peppers. Crush garlic.
2. In one cup, combine sugar, vinegar, soy sauce and salt. In another,
blend cornstarch and cold water to a paste.
3. Heat oil. Add garlic and peppers; stir-fry 2 minutes. Add cabbage and
stir-fry 2 minutes more.
4. 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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