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| Coral
Cabbage (Shanghai) |
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| 4 tablespoons
vegetable oil 1 1/2 tablespoons dried shrimps, soaked for 20 minutes and drained 1 tablespoon winter pickle 1 kg (2 1/4 lb) Chinese cabagge, roughly shredded salt freshly ground white pepper 3 tablespoons red bean curd cheese 3 tablespoons tomato puree 1 tablespoon ligh soy sauce 25 g (1 oz) butter 100 ml (3 1/2 fl oz) chicken stock 1. Heat the oil in a wok, then add the shrimps and pickle. Turn in the oil a few times, then add all the cabbage and sprinkle it with salt and pepper. 2. Turn the cabbage in the oil for 2-3 minutes until it is well coated. 3. Mix together the bean curd, tomato puree and soy sauce and add to the cabbage. Turn until well coated, then transfer to a casserole. 4. Dot the top of the cabbage with butter, pour the stock on top and cover. Place the casserole in a preheated oven and cook for 25 minutes. |
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