Red-cooked cabbage

Yield: 4 servings

Measure 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

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

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