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Spicy Cabbage, Genghis Khan (Baistsaa)

Vegetables, also Vegetarian Foods

Spicy Cabbage, Genghis Khan (Baistsaa)
4 cups diced red cabbage
1 and 1/2 teaspoons salt
1 cup diced onions
3 Tablespoons vegetable oil
1 cup sliced mushrooms
1/4 cup sliced green bell peppers
1/4 cup sliced yellow bell peppers
1/2 teaspoon Chinese five-spices powder
2/3 cup water, or vegetable broth
1 Tablespoon cornstarch
1 Tablespoon mushroom soy sauce
1 Tablespoon crushed red chili peppers, or to taste
1.Spread the diced cabbage on a tray and sprinkle with salt. And force the salt into the cabbage by running a rolling pin over it. Let stand for forty minutes.
2.Meanwhile, sauté the onions in the oil until they become transparent, then stir in the mushrooms, cabbage, and bell peppers, and add the five-spice powder and stir.
3. When the cabbage begins to soften, mix the water with cornstarch and soy sauce. Stir it into the cabbage with the chili pepper. Gently stir until the mixture thickens and serve with the latter two dishes.
Note: The dish has fallen into obscurity in Mongolia but is still enjoyed in Tibet. The recipe works best when made with red cabbage, and does make a delightful side dish with lamb dishes and dresil to create a harmonious well-balanced meal. It is interesting to note that it was introduced to Tibet by Mongolian warlords who were conquered by the peaceful ways of Tibetan Buddhism, which was itself, introduced into Mongolia by Altan Khan in the sixteenth century.

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