Category: Vegetables

1 lb Preserved cabbage

1 lb Peas

2 tbsp Oil

2 tbsp Soy sauce

1. Separate preserved cabbage leaves. Rinse and squeeze dry; cut in 1-1/2 inch sections. Shell and parboil peas.



2. Heat oil. Add peas and stir-fry to coat with oil. Add cabbage and soy sauce; stir-fry 2 to 3 minutes more. Serve at once.



From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.