* Exported from MasterCook *
Hot and Sour Napa Cabbage
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds small Napa cabbage -- rinsed thoroughly, stems and leaves separated, stems trimmed and cut diagonally into 2-inch pieices, leaves torn into large pieces
1 tablespoon vegetable oil -- or peanut oil
4 small whole dried red chiles -- cut into 1/4-inch lengths and seeds removed
2 tablespoons minced fresh ginger
1 1/2 tablespoons rice wine -- or sake
Sauce:
1 1/2 tablespoons soy sauce
3/4 teaspoon table salt
1 tablespoon granulated sugar
2 1/4 teaspoons black Chinese vinegar -- or vegetarian Worcestershire sauce
1 teaspoon cornstarch
1. Mix together sauce ingredients.
2. Heat a wok or skillet until very hot; add oil and heat until smoking. Add the chile peppers and stir-fry over high heat for about 20 seconds. Remove peppers with a slotted spoon and discard. Add ginger and stir-fry until fragrant, about 15 seconds. Add cabbage stems; stir-fry over high heat about 1 minute. Add rice wine and leafy sections and stir-fry for 45 seconds longer. Add the sauce and,
stirring to prevent lumps, cook until the sauce thickens, about 1 minute. Transfer to a serving platter and serve hot, at room temperature, or cold.
Serves 6
Source:
"Cook's Illustrated"
S(Formatted by Chupa Babi):
"March 2010"
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Per Serving (excluding unknown items): 61 Calories; 2g Fat (35.0% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 567mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1656 0
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