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Northern Napa Cabbage

Vegetables, also Vegetarian Foods

Northern Napa Cabbage
1 small napa cabbage, about one pound
1 cup vegetable oil
1/4 carrot
1 teaspoon Chinese rice wine
1 teaspoon coarse salt
1 cup chicken or vegetable broth
1 teaspoon sesame oil
1 Tablespoon cornstarch mixed with two tablespoons cold water
1. Put cabbage in a heat-proof bowl. Heat the oil and pour it over the cabbage and after ten minutes turn it over, and let rest another fifteen minutes, then remove and discard the oil or use it for another purpose, and return the cabbage to the heat-proof bowl.
2. Make one end of the carrot come to a point, then make hole in the stem end of the cabbage and insert the carrot there. Then put the bowl and the cabbage and the liquid into a steamer over rapidly boiling water, and steam for one hour. Then remove the cabbage and set it on a serving plate, and pour one half cup of the liquid into a small saucepan.
3. Pour the cornstarch mixture into the sauce pan, bring to the boil stirring and when thick, pour this over the cabbage, and serve.

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