Sweet Sour Celery Cabbage Peking Style
|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)|
|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)|
|Unsweetened tangerine juice/Orange juice||6 Tablespoon|
|Chicken bouillon cube/Vegetable bouillon cube||1⁄2|
|Steamed rice||2 Cup (32 tbs) (For Serving)|
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.
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.
15 Serve hot.