* Exported from MasterCook *
Sweet and Sour Chinese Cabbage
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons peanut oil
1 red bell pepper -- cored and cut into thin slices
1 medium onion -- to large, peeled and cut into rings
1 head bok choy -- or Napa, or other Chinese cabbage, washed and trimmed
2 Tablespoons sugar
2 Tablespoons rice vinegar -- or wine vinegar
1 Tablespoon soy sauce
salt
Heat the peanut oil over medium-high heat in a wok or large skillet. When
it shimmers, add the pepper, raise the heat to high, and stir-fry for 2 or
3 minutes, until it softens. Remove with a slotted spoon, leaving the heat
on high. Add the onion and stir-fry until it softens, 2 to 3 minutes.
Remove. Add the cabbage and toss until it softens and browns, 4 to 5
minutes. Return the pepper and the onion to the wok and continue to
stir-fry, always over high heat, until the mixture is completely tender.
Stir in the sugar, vinegar, and soy sauce and cook for 30 seconds. Taste
for seasonings - you may add more sugar or vinegar if you like - and salt
if necessary. Serve immediately.
Makes 4 servings
Time: 15 minutes
VARIATION: Chinese Cabbage with Black Mushrooms and Ginger: soak 3 dried
black or shiitake mushrooms in hot water until soft. After cooking the red
pepper, add 1 teaspoon each minced garlic and ginger to remaining oil.
Toss for 30 seconds, then add the cabbage. trim and mince the mushrooms
and mix them into the cabbage as it cooks. Complete the recipe as above.
Other Green to Use: Any cabbage or dark green; those with thicker stems
must be parboiled until nearly tender before proceeding.
AuthorNote: a very basic, quick recipe that you can make with any cabbage
you find. Great with other stir-fries, of course, but equally good with a
variety of spicy dishes.
Cuisine:
"Asian"
Source:
"Leafy Greens by Mark Bittman, 1995, 2012"
S(Formatted by Chupa Babi):
"Nov 2012"
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Per Serving (excluding unknown items): 108 Calories; 7g Fat (54.7%
calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 270mg Sodium. Exchanges: 1 Vegetable; 1 1/2 Fat; 1/2 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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