1. Cut Chinese cabbage stems diagonally in 1-1/2 inch sections. Bring water to a boil.
2. Heat oil. Add Chinese cheese to pan and mash. Add cabbage stems and stir-fry until cheese melts.
3. Stir in hot water and bring to a boil again. Then simmer, covered, 2 minutes more.
4. Stir cabbage and simmer, covered, again until done (1 to 2 minutes more). Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
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