|Cuisine from Tamil Nadu|
|by Ranee Vijaia Kuttaiah|
Presented in this book is a wealth of information on easy-to-make, kitchen-tested recipes of Tamil Nadu.
1 - 10 of 153 for chinese cabbage
Cut white part of cabbage into 2 inch strips. Heat oil. Add chili pepper and cabbage. Fry over high heat. Add seasonings. Mix and serve cold.
Mix dressing ingredients. ... Set aside. Chop cabbage and green onions. ... be made and served immediately as it will get soggy if stored after mixing. .
Boil pork, including ... to boil. Add Chinese cabbage stems and abalone ... Add tops and continue cooking until tender. Serve hot. Makes 4 to 6 servings.
In a large ... and saute the Chinese cabbage. Stir constantly ... tender and crisp. Stir in the rest of the ingredients; season to taste. Yields: 2 servings.
Trim Chinese cabbage of all but ... constantly, until mixture boils and thickens. Return chicken and vegetables to sauce. Cook, stirring constantly, 1 minute.
This dish is ... Those who like Chinese-type food will ... Reheat drippings. Add cabbage. Saute until ... ingredients. For 8 servings: Double the ingredients.
1. Clean and chop the Chinese cabbage in 2 inches. ... mix with all the ingredients until cold. Then pour into the jar. Cover up good. Let stand 1 week.
Cut Chinese cabbage into pieces approximately ... fried pork. Put remaining ??? of the sauce on top of casserole and bake at 350 degrees for 20 minutes.
Heat all ingredients ... sauce and serve with additional soy sauce. (You may substitute 1 (16 ounce) can bean sprouts (drained) for the Chinese cabbage.
Wash cabbage thoroughly and remove ... the juice of the lemon. Add 1/3 cup salad oil and vinegar (if desired). Salt and pepper to taste. Chill and serve.
top of page