People rave at this dish and it's so easy
to make. I usually prepare
it the day before and just heat it up for
the dinner. It can be cooked
in a wok or in an iron skillet on the stove
if you don't have one.
You can substitute sweet vermouth if you
are out of sherry.
| Chinese Cabbage | xxxxx | Serves 4 |
| x | ||
| 1 lb. of cabbage | 2 tbsp. brown sugar | |
| 3 tbsp. olive oil | 1/4 cup sherry | |
| 2 tbsp. soy sauce | 4 tbsp. vinegar | |
| 1/2 tbsp. cornstarch | ||
| x | ||
| Cut cabbage into inch squares. Heat oil in the wok over | ||
| high heat. Add cabbage and cook for 2 minutes. Mix re- | ||
| maining ingredients in a measuring cup and add to the | ||
| cabbage. Cook for 5 more minutes. Remove and serve. | ||