Yield: 6 Servings
|1 cup||Finely shredded onions|
|2||Cloves garlic, finely minced|
|1||To 2 heads Chinese cabbage, shredded (about 8 cups)|
|⅛ teaspoon||Freshly ground white pepper|
|1 small||Red bell pepper, seeded and cut in|
|1 tablespoon||Soy sauce|
|1 tablespoon||Chopped fresh chives|
1. Cut bacon slices crosswise into thin strips; in a large saute pan, brown the strips over medium heat.
2. Add onions and garlic; saute for 2 minutes, or until onion is transparent.
3. Add cabbage, salt, pepper, and red pepper strips. Saute, stirring with a spatula, until steaming hot but still crisp, about 5 minutes.
Stir in soy sauce.
4. Transfer to a deep serving platter, sprinkle with chives, and serve at once, with steamed rice and broiled chicken or fish for a low-fat, low-calorie meal.
From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry Haller with Virginia Aronson, Random House, New York. 1987. ISBN 0-394-55657-7.
Shared by: Karin Brewer, Cooking Echo, 4/93