Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Sour Chinese Cabbage, Bai Style

Vegetables, also Vegetarian Foods

Sour Chinese Cabbage, Bai Style
Ingredients:
1 medium-size head of cabbage, napa preferred
3 Tablespoons vegetable oil
6 cloves garlic, peeled; slice three and mash the other three cloves
3 Tablespoons Chinese black vinegar
1/2 teaspoon coarse salt
2 Tablespoons cornstarch mixed with one tablespoon cold water or the soy-type mushroom sauce
Preparation:
1. Cut the cabbage in half the long way, then slice crosswise into very thin strips.
2. Heat wok or fr pan, add the oil and stir-fry the garlic slices for half minute, then add the cabbage and stir-fry for two minutes, then add the vinegar and the salt, and the mashed garlic and stir-fry another minute.
3. Stir in the well-mixed cornstarch/water mix and stir until it thickens and cats the cabbage. Then serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720