1. Separate preserved cabbage leaves. Rinse and squeeze dry; cut in 1-1/2 inch sections.
2. In one cup, combine cornstarch, sugar and vinegar. In another cup, blend remaining cornstarch and cold water to a paste.
3. Heat oil. Add preserved cabbage and stir-fry to coat with oil.
4. Add remaining water and heat quickly. Then cook, covered, 2 to 3 minutes more over medium heat.
5. Stir in cornstarch-sugar mix to blend (1 to 2 minutes). Then stir in cornstarch paste to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
|
|
