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HOT AND SOUR CABBAGE

Category:    Main dishes, Chinese, Vegetables
Yield:4 servings
 
      5 ea Napa cabbage leaves                 1 tb Thin soy sauce
      3 tb Peanut oil                        1/2 tb Rock sugar
      4 ea Large dried chili peppers         1/2 tb Chinkiang vinegar
    1/2 tb Szechuan peppercorns                1 ts Sesame oil
    1/2 ts Salt                           
 
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Preparation:  Separate, wash & dry cabbage leaves.  Stack them up and cut
  them crosswise into 1" wide pieces.  Finely mince or grind Szechuan
  peppercorns.  Crush rock sugar with cleaver handle; mix with soy sauce;
  reserve. Stir-frying: Heat wok to moderate; add oil. Wait 30 seconds.
  Stir-fry whole chilis until they just blacken; quickly add peppercorns.
  When they exude pungent odor, push up side of wok and raise heat to high.
  Add salt & cabbage all at once. Keep tossing cabbage until it is wilted &
  soft.  This takes several minutes. There should be about 2 T of water in
  wok when cabbage is wilted. Add sugar & soy mixture. When sugar has melted,
  toss with cabbage, then sprinkle vinegar over all. Keep tossing on high
  heat for another 20 seconds. Add sesame oil; toss briefly; remove to
  serving dish.  If serving this dish cold, wait until it has cooled, then
  cover & refrigerate.
 

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