Category: Vegetables

1 lb Mustard cabbage

3 Sweet red peppers

1 Clove garlic

2 tbsp Sugar

2 tbsp Vinegar

1 tbsp Soy sauce

1/2 tsp Salt

1 tsp Cornstarch

2 tsp Water

2 tbsp Oil

1. Separate mustard cabbage leaves and cut each in 2-inch sections. Dice sweet red peppers. Crush garlic.



2. In one cup, combine sugar, vinegar, soy sauce and salt. In another, blend cornstarch and cold water to a paste.



3. Heat oil. Add garlic and peppers; stir-fry 2 minutes. Add cabbage and stir-fry 2 minutes more.



4. Add sugar-vinegar mixture; stir-fry another 2 minutes. Then stir in the cornstarch paste to thicken and serve at once.



NOTE: If the mustard cabbage is not tender, blanch it first.



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