Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chinese Cabbage with Foo Yee Sauce




Source of Recipe


Internet


List of Ingredients




2 tablespoons vegetable oil
2 fermented bean cakes (Foo Yee)
2 teaspoons juice from bean cake jar
1 1/2 pounds Chinese cabbage (washed and sliced)
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup chicken stock
1 tablespoon cornstarch






Recipe



In a preheated wok or skillet, place 2 tablespoons vegetable oil.

Bring to high heat and and 2 fermented bean cakes with 2 teaspoons juice from the jar, 1 1/2 pounds of Chinese cabbage, about 1/2 teaspoon salt to taste, 1/2 teaspoon sugar, and 1/2 cup chicken stock.

Cover and cook at medium heat until cabbage is tender.

Add 1 tablespoon cornstarch. Make paste with 1 tablespoon water.

Continue to turn and mix at high heat for another 2 or 3 minutes. Serve as a vegetable entree with hot steamed rice.