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Sweet and Sour Cabbage
China
Tang Chu Bow Pai Tsai |
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Serve 2-4 people.
With it's unusual hint of bitter oranges this is both a vegatable dish and a condiment. It is paricularly wonderful served with plain rice, bean curd, or bean dishes and any other vegatable of your choice. It may be served with all Chinese meals and goes well with many Mexican and Indian ones as well.
The cabbage needs to be cut into chunky one inch pieces-squares, rectangles and triangels. I use a large wok or a 14 inch frying pan to make this. |
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2 Tbs White Vinegar
2 Tbs Sugar
2 Tbs light soy sauce
2 Tbs Marmalade
1/4 tsp Salt
2 Tbs Oil
2 thin slices of Ginger, cut diagnally, cut 2inches long
3/4 medium green Cabbage, 18oz
2 medium Garlic cloves, lightly crushed, pealed but left whole
1/2 tsp Oriental Seasem oil |
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1. Combine vinegar, sugar, soy sauce, marmalade, and salt in a bowl. Mix well.
2. Set wok over high heat, when hot swirl oil into it and put in ginger.
3. Stir fry ginger for a few seconds and put in cabbage for 2 minutes.
4. Add vinegar combination. Stir and cook for 1 min.
5. Add garlic. Stir once and cover. Cook 2 min.
6. Add seasem oil. Stir and turn off heat. Serve.
"World Vegetarian" by Madhur Jaffrey, 1999 ISBN: 0-609-80923-7 |
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