Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 slices | Bacon |
| 1 cup | Finely shredded onions |
| 2 \N | Cloves garlic, finely minced |
| 1 \N | To 2 heads Chinese cabbage, shredded (about 8 cups) |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Freshly ground white pepper |
| 1 small | Red bell pepper, seeded and cut in |
| \N \N | Thin strips |
| 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini