Total Calories: 113
1. Separate mustard cabbage leaves and cut each in 2-inch sections. Dice sweet red peppers. Crush garlic.
2. In one cup, combine sugar, vinegar, soy sauce and salt. In another, blend cornstarch and cold water to a paste.
3. Heat oil. Add garlic and peppers stir-fry 2 minutes. Add cabbage and stir-fry 2 minutes more.
4. Add sugar-vinegar mixture stir-fry another 2 minutes. Then stir in the cornstarch paste to thicken and serve at once.
NOTE: If the mustard cabbage is not tender, blanch it first.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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