Conpoy And Cabbage
Ingredients:
1.333 oz conpoy
1.333 lb cabbage
2 slices ginger
Seasoning:
0.5 cup water to soak conpoy
0.5 tsp salt
1 tsp light soy
0.75 tsp sugar
1 tsp cornflour
dash of sesame oil
Method:
1.
Clean and soak conpoy in 1 cup water for 1 hour. Drain well. Add dash of wine and
dash of oil. Steam for 10 minutes over high heat. Tear into thinly shreds.
Set aside water as stock.
2.
Wash and cut cabbage into 2 sections. Saute ginger and cabbage with 2 tbsp oil.
Add 0.5 cup water from conpoy. Fry till cooked and arrange neatly on plate.
3.
Heat 1 tbsp oil, stir in seasoning over low heat. Put in conpoy. Boil and pour onto
cabbage.
