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RECIPE FOR TIENTSIN CABBAGE WITH CHESTNUTS (Hung Shao Li Tzu Pai Ts'ai) |
Articles In This Section:· RECIPE FOR TIENTSIN CABBAGE WITH CHESTNUTS (Hung Shao Li Tzu Pai Ts'ai) · RECIPE FOR BRAISED FRESH MUSHROOMS WITH CHINESE CABBAGE (Hui K'ou Mo Yu Ts'ai) · RECIPE FOR WHITE SAUCE WATER BAMBOO-SHOOTS (Pai Chih Wo Sun) · RECIPE FOR FRIED SPINACH WITH BAMBOO-SHOOTS AND MUSHROOMS (Ch'aoPo Ts'ai Tune Ku Sun) |
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Ingredients:
2 stalks of Tientsin cabbage (only heart) (cut into coarse pieces) 10 medium sized mushrooms (soaked and cooked) 1 cup cooked chestnuts 1 teaspoonful salt ¼ cup stock 6 teaspoonfuls soya sauce 2 teaspoonfuls sugar ½ cup lard Method: Cut the chestnuts into halves with the shell, boil them for 10 minutes, and then remove the shells. Place the lard in a frying pan, when very hot, put in the cabbage and mushrooms, fry slowly for about 10 minutes. Then add the salt, sugar, soya sauce and stock, and cook all together for 5 minutes. Finally add the chestnuts, and cook for a further 5 minutes.
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