Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Short-grain rice -- washed |
| \N \N | And drained |
| 2 tablespoons | Vegetable oil |
| 1 pounds | Pak-choy (Chinese cabbage) |
| \N \N | Cut crosswise in 1-inch |
| \N \N | Pieces |
| \N \N | Salt |
| 2½ \N | To 3 cups water |
1. Wash the rice several times until the water runs clear. Drain thoroughtly. 2. Heat a heavy saucepan over a high heat. Add the oil, swirl and heat for a further 30 secons or so. Add the cabbage and stir rapidly. the cabbage leaves should now be shiny with oil.
Sprinkle some salt and stir and the leaves will brighten. 3. Put 4.
Turn to the lowest possible heat, cover and let the rice cook for 20 minutes. When it is cooked, leave it to rest for 10 minutes before serving. 5. Lay the rice on a flat dish, placing the cabbage on top.
Formatted. Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc.
Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books