Recipe - Hinnunwe (Burmese Cabbage Spinach Or Kang-Kong Stir-Fry)

1 pound Cabbage; cut or sliced up , (or spinach
or kangkong, fresh,
washed)
1 tablespoon Oil; peanut
2 tablespoon Onion; cut or sliced up
1 Garlic clove; thinly cut or sliced up
2 tablespoon Shrimp powder; (made by
grinding dried shrimps)
1 tablespoon Fish sauce
Salt to taste
2 tablespoon Chiles; green, hot, thinly
cut or sliced up

Here's a great recipe for cabbage I think I've never posted before. It's
really good. The original veg specified was kangkong, but included
alternate suggestion of cabbage turned out to be much better than either
kangkong or regular spinach in this recipe.

(The Burmese Kitchen, Copeland Marks and Aung Thein, 1987)

Heat the oil and stirfry the onion and garlic over moderate heat for 2
minutes; they will be goldenbrown. Add shrimp powder and fry a bit, until
shrimp gets a little browned. Add fish sauce and fry a bit, until dried.

Add cabbage/spinach/kangkong/whatever and chile and stirfry until done.
With cabbage, after the first 3 minutes or so of stirfrying, we just let
it finish cooking covered and unattended.

Posted to CHILEHEADS DIGEST by Brent Thompson brent@hplbct.hpl.hp.com on
Feb 23, 1999, converted by MM_Buster v2.0l.