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Sweet Sour Celery Cabbage Peking Style

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Ingredients
  Celery cabbage 2 Pound (1 Head, Pe T'sai)
  Ginger piece 1 Small, peeled and finely chopped (Fresh)
  Dried red chili pepper 1
  Sunflower oil/Peanut oil 6 Tablespoon
  Vegetable stock 1⁄2 Cup (8 tbs)
  Salt To Taste
  All purpose flour 2 Tablespoon
  Light soy sauce 2 Tablespoon
  Wine vinegar/Cider vinegar 1⁄4 Cup (4 tbs)
  Chinese rice wine/Sake / dry sherry 1⁄4 Cup (4 tbs)
  Sugar 3 Tablespoon
  Unsweetened tangerine juice/Orange juice 6 Tablespoon
  Chicken bouillon cube/Vegetable bouillon cube 1⁄2
  Steamed rice 2 Cup (32 tbs) (For Serving)
Directions

GETTING READY
1 Cut off the hard base of the celery cabbage and peel off the outer, wilted leaves.
2 Rinse the leaves well and drain.
3 Cut across into pieces about 1 1/2 wide.

MAKING
4 For the sauce: in a small bowl, mix the flour with the soy sauce.
5 Stir in all the other sauce ingredients as listed.
6 In a large wok or nonstick skillet, add chopped ginger and sauté for a few seconds.
7 Crumble in the chili pepper and stir.
8 Add in the celery cabbage and stir dry over high heat.
9 Gradually pour in the stock and stir.
10 Cover and lower the heat.
11 Simmer for 5 minutes.
12 Stir the sauce once again and add to the wok.
13 Increase the heat and cook stirring for 1 minute until the sauce has thickened and has coated all the leaves.
14 Correct the seasoning.

SERVING
15 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Simmering
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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