AUTHENTIC CHINESE RECIPES - CHINESE CABBAGE RECIPE
Coral-colored cabbage
Shan Hu Pai T'sai
Ingredients
2 lb Chinese celery-cabbage
¾ cup bamboo shoots
4 - 6 dried Chinese mushrooms, soaked and drained
1 large sweet red pepper
½ chili pepper
1 tspn salt
3 tbsp sesame oil
1 tbsp soy sauce
3 tbsp sugar
2 tbsp vinegar
1 tbsp tomato paste
¼ cup water
Preparation & Cooking Instructions
Remove and discard the outer leaves of the cabbage and reserve only the
heart.
Cut each heart vertically into four and then again into pieces 1½
- 2" long. Slice the bamboo shoots and mushrooms into matchstick thin
strips. Remove the seeds from the red pepper and chili pepper and slice in
the same manner.
Plunge the cabbage into boiling water for 3 minutes. Drain and sprinkle
with salt.
Arrange in an orderly pattern on a large heated serving plate and keep warm.
Heat the sesame oil in a large frypan. Add the prepared peppers, bamboo
shoots and mushrooms. Then stirfry over a high heat for 2 minutes.
Add soy sauce, sugar, vinegar and tomato purée. Continue to stirfry
for 1 minute.
