Stir-fried sweet/pungent preserved cabba
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Preserved cabbage |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Vinegar |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Water |
| 2 | tablespoons | Oil |
| ¼ | cup | Water |
Directions
1. Separate preserved cabbage leaves. Rinse and squeeze dry; cut in 1-½ 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, .
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