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Sour Chinese Cabbage, Bai Style

Vegetables, also Vegetarian Foods

Sour Chinese Cabbage, Bai Style
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
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.

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