Braised Napa Cabbage

By August 25, 2010Uncategorized

Image by http://www.flickr.com/photos/leeksandbounds/

3 teaspoons vegetable oil

1 head cabbage, cut into 2-in pieces

3 cloves garlic, sliced

1 piece fresh ginger ( 1/2 inch), cut into matchsticks

1/4 cup water

1 1/2 teaspoons cornstarch

1/4 cup soy sauce

4 scallions, thinly sliced

1 teaspoon rice wine vinegar

In a large skillet or wok, heat 1 teaspoon of the vegetable oil . When it is very hot, add half the cabbage. Cook, stirring constantly, for 3 minutes or until leaves begin to brown. Remove them from pan. Use 1 teaspoon of the remaining vegetable oil to cook the remaining cabbage in the same way; remove from the pan. Add the remaining 1 teaspoon vegetable oil to pan. Cook the garlic and ginger, stirring constantly, for 1 minute. In a small bowl, stir together the water and cornstarch. Stir the soy sauce into the pan. Add the cornstarch mixture and bring to a boil. Return all the cabbage to pan, stirring well to coat it all over. Cook, stirring often, for 5 minutes or until the cabbage is tender. Remove from the heat. Stir in the scallions and vinegar.

From www.boston.com, by Karoline Boehm Goodnick.

Terra

Author Terra

More posts by Terra

Leave a Reply