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Yunnan Cabbage and Potatoes

Vegetables, also Vegetarian Foods

Yunnan Cabbage and Potatoes
Ingredients for the cabbage:
1 Tablespoon corn oil
1 small savoy or Chinese cabbage, about a pound, chopped finely
1 slice pork butt or bacon, about two ounces, cut into one-quarter-inch pieces
3 cloves garlic, minced
1 hot red chili, seeds removed and mnced
1 star anise
1 Tablespoon thin soy sauce
Preparation for the cabbage:
1. Heat oil and stir-fry the cabbage and the pork or bacon pieces for about three or four minutes.
2. Add the rest of the ingredients to the cabbage mixture and cook until the cabbage is soft and has lost its crunchy texture. Put this on half of a deep serving platter. Then prepare the potato mixture.
Ingredients for the potatoes:
1 pound potatoes, peel and cut them into half-inch diced pieces
2 Tablespoons corn oil
1 cup of a mixture of chives, scallions, and garlic shoots, minced
1 teaspoon thin soy sauce
Preparation for the potatoes:
1. Boil potatoes for about six or seven minutes, until almost fully cooked. Drain and toss in hot pot to be sure to dry the pieces.
2. Heat oil and fry the chive mixture about two minutes, then add the potatoes and cook this another two minutes, stirring at all times. Put out on the other half of the deep serving platter. Then serve.

                                                                                                                                                       
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