Stir Fried Sweet And Pungent Preserved Cabbage Recipes

BASIC SWEET-AND-PUNGENT VEGETABLES

Basic Sweet-and-Pungent Vegetables image

Number Of Ingredients 8

Ingredients

1 pound vegetable
2 to 3 tablespoons sugar
3 tablespoons vinegar
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons oils

Steps:

1. Prepare vegetables as in Basic Stir-Fried Vegetables: Specific Vegetable Cooking Instructions. 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 vegetable and stir-fry until half done. 4. Add sugar-vinegar mixture stir-fry 2 minutes more. 5. Then stir in cornstarch paste to thicken and serve at once. NOTE: Any of the following vegetables are suitable for this recipe: asparagus, cabbage, carrots, celery or zucchini. VARIATION: * In step 2, add a drop or two of Tabasco Sauce to the sugar-vinegar mixture.

Nutrition Facts : Nutritional Facts Serves

STIR-FRIED SWEET-AND PUNGENT PRESERVED CABBAGE

Stir-Fried Sweet-and Pungent Preserved Cabbage image

Number Of Ingredients 8

Ingredients

1 pound preserved cabbage
1 teaspoon cornstarch
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon cornstarch
1/4 cup water
2 tablespoons oils
1/4 cup water

Steps:

1. Rinse and cut cabbage as above. 2. In one cup, combine cornstarch, sugar and vinegar. In another cup, blend remaining cornstarch and cold water to a paste. 3. Heat oil. Add preserved cabbage and stir-fry to coat with oil. 4. Add remaining water and heat quickly. Then cook, covered, 2 to 3 minutes more over medium heat. 5. Stir in cornstarch-sugar mix to blend (1 to 2 minutes). Then stir in cornstarch paste to thicken. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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