1. Soak dried salted cabbage.
2. Cut bamboo shoots in strips, as for French-fried potatoes. Cut soaked cabbage in 1-inch sections.
3. Heat oil and deep-fry bamboo shoots until pale golden. Drain on paper toweling. Sprinkle with salt and sugar; keep warm.
4. In another pan, heat sesame oil. Add cabbage and stir-fry to heat through. Sprinkle with remaining sugar.
5. Arrange cabbage strips on a platter with bamboo shoots on top, and serve at once. VARIATION: For the dried cabbage, substitute fresh mustard cabbage. (See "Basic Stir-fried Vegetables" for details.)
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
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