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Chinese Red Cabbage Salad
Nb persons: 0
Yield:
Preparation time: 20 minutes
Total time:
Source: The Pleasures of Chinese Cooking, Grace Zia Chu, reprinted 1975
Ingredients | |
1 pound | red cabbage |
2 tablespoons | peanut |
corn oil, alternative | |
2 tablespoons | soy sauce |
2 tablespoons | wine vinegar |
1 tablespoon | brown sugar |
1/4 teaspoon | monosodium glutamate |
1 | dried red pepper, (optional) |
Preparation
Wash cabbage and cut into 1" squares.
Cooking Procedures
Heat 1 tablespoon oil in a frying pan over a high flame and stir fry the cabbage. Remove from flame as soon as all the pieces of cabbage are coated with oil. Put cabbage into mixing bowl.
In the same frying pan, heat the remaining tablespoon of oil, 2 tablespoons soy sauce, 2 tablespoons wine vinegar, 1 tablespoon brown sugar, 1/4 teaspoon monosodium glutamate and the dried red pepper. When this mixture begins to boil, pour it over the red cabbage. Stir well.
Weigh it down with a dish of water and store overnight in the refrigerator so that cabbage will absorb flavor of other ingredients. Serve cold.
Tips
It is important not to overcook cabbage so that it will retain its crunchiness. The red pepper gives a slight peppery taste to this dish.
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