Sweet-and-pungent mustard cabbage
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Mustard cabbage |
| 3 | Sweet red peppers | |
| 1 | Clove garlic | |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Vinegar |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cornstarch |
| 2 | teaspoons | Water |
| 2 | tablespoons | Oil |
Directions
1. Separate mustard cabbage leaves and cut each in 2-inch sections. Dice sweet red peppers. Crush garlic.
2. In one cup, combine sugar, vinegar, soy sauce and salt. In another, blend cornstarch and cold water to a paste.
3. Heat oil. Add garlic and peppers; stir-fry 2 minutes. Add cabbage and stir-fry 2 minutes more.
4. Add sugar-vinegar mixture; stir-fry another 2 minutes. Then stir in the cornstarch paste to thicken and serve at once.
NOTE: If the mustard cabbage is not tender, blanch it first.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .