Yield: 4 servings
|2 tablespoons||Dry sherry|
|1 medium||Onion(s) cut into large dice|
|4 slices||Ginger 1"x1/2"x1/4"|
|2||Garlic clove(s), crushed|
|1 tablespoon||Peanut oil|
|2 pounds||Napa cabbage cut into 1" pieces|
|2 tablespoons||Soy sauce|
1. Dissolve the cornstarch in 1 tbs of the sherry and set aside.
2. In a wok or large skillet, saut the onion, ginger and garlic in the oil over medium heat until the garlic begins to color, 3-4 minutes. Add the cabbage and toss.
3. Stir in the soy sauce, sugar, remaining 1 tbs sherry, and the pepper. Cover and cook until the cabbage is wilted, 10-15 minutes.
Uncover and remove the ginger.
4. Stir the cornstarch mixture and add to cabbage, stirring with a wooden spoon, until the liquid has thickened and the cabbage is glazed, about 30 seconds. Serve hot.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 214 Submitted By DIANE LAZARUS On 10-04-95