Sweet-and-pungent mustard cabbage

Yield: 4 Servings

Measure 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

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, .

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