Red-cooked cabbage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Cornstarch |
| 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 | teaspoon | Sugar |
| ¼ | teaspoon | Pepper |
Directions
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