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Pao Cai

Salads, Pickles, and Other Cold Foods

Pao Cai
1 hot red pepper, seeded and minced fine
1 teaspoon sugar
1 teaspoon coarse salt
1/2 cup rice vinegar
1 pound Chinese cabbage, cut into one- by two-inch pieces
1 pound Chinese celery cabbage, cut into one- by two-inch pieces
1/4 cup corn oil
1. Mix red pepper, sugar, salt, and vinegar and refrigerate overnight, drain cabbages and reserve vinegar mixture.
2. Heat oil, fry both cabbages for one minute, remove cabbages and set aside for one hour, then drain well.
3. Mix cabbages with vinegar mixture, let rest for an hour, then serve.

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