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Coral-colored Cabbage




Source of Recipe


the web


List of Ingredients




2 lb Chinese celery cabbage
3/4-cup bamboo shoots
4 to 6 dried Chinese mushrooms, soaked and drained
1 large sweet red pepper
1/2 chili pepper
1 tsp salt
3 tabs sesame oil
1 tbs soy sauce
3 tbs sugar
2 tbs vinegar
1 tbs tomato paste
1/4 cup water

Recipe



Remove and discard the outer leaves of the cabbage and reserve only the heart.
Cut each heart vertically into four and then again into pieces 1½ to 2" long. Slice the bamboo shoots and mushrooms into matchstick size strips. Remove the seeds from the red pepper and chili pepper and slice in the same manner.
Plunge the cabbage into boiling water for 3 minutes. Drain and sprinkle with salt. Arrange in an orderly pattern on a large heated serving plate and keep warm. Heat the sesame oil in a large fry pan. Add the prepared peppers, bamboo shoots and mushrooms. Then stir-fry over a high heat for 2 minutes. Add soy sauce, sugar, vinegar and tomato purée. Continue to stir-fry for 1 minute. Add water and simmer for 3 minutes. Mix well and pour over cabbage as a hot garnish.