Recipe - Stir-Fried Sweetpungent Preserved Cabba

1 pound Preserved cabbage
1 teaspoon Cornstarch
1 tablespoon Sugar
1 tablespoon Vinegar
1 tablespoon Cornstarch
One fourth cup Water
2 tablespoon Oil
One fourth cup Water

1. Separate preserved cabbage leaves. Rinse and squeeze dry; cut in 11/2
inch sections.

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

3. Heat oil. Add preserved cabbage and stirfry to coat with oil.

4. Add remaining water and heat quickly. Then cook, covered, 2 to 3 minutes
more over medium heat.

5. Stir in cornstarchsugar mix to blend (1 to 2 minutes). Then stir in
cornstarch paste to thicken. Serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.