Ts'u lu pai ts'ai
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Head of cabbage; about 1 pound |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Cornstarch |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | White vinegar |
| 2 | tablespoons | Vegetable oil |
Directions
Remove tough outer layers of cabbage leaves and discard. Cut the cabbage head into quarters, cutting out and discarding the center core. Cut cabbage quarters into 1½ x 1" chunks and separate the leaves to make about 6 cups.
Combine salt, sugar, cornstarch, soy sauce and vinegar in a cup and set aside.
Sprinkle cabbage with a little water to prevent burning during cooking.
Heat oil in wok and stir fry cabbage over high heat for 2 minutes Stir the sauce in the cup, making sure all the sugar is dissolved.
Add sauce to cabbage in wok. Stir and mix well over high heat for another minute. Serve hot or cold.
VARIATION: YOU MAY ADD 4 DRIED WHOLE CHILI PEPPERS TO THE OIL TO BROWN THEM, THEN ADD THE CABBAGE. THIS IS SZECHUAN STYLE.
Posted to EAT-L Digest by Sheri Matheson <sherim@...> on Jan 2, 1998