Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | -JUDI M. PHELPS |
1 \N | Chinese cabbage |
½ cup | ;water |
1 tablespoon | Salt |
1 tablespoon | Sesame oil |
½ cup | Carrot; shredded |
2 tablespoons | Gingerroot; shredded |
1 tablespoon | Sugar |
½ teaspoon | Salt |
2 tablespoons | Vinegar |
\N \N | Few drops Tabasco |
Slice cabbage, sprinkle with water and salt, and let stand overnight.
Squeeze water from cabbage and arrange on serving platter.
Heat oil in skillet or wok to medium-high heat and saute carrot and ginger for approximately 3 minutes. Add sugar, salt, vinegar, and a few drops of Tabasco. Bring to a boil. Pour over cabbage. Let stand at least 15 minutes before serving. Makes 4 servings.
Shared and MM by Judi M. Phelps. jhelps@... or jphelps@...