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1 Cabbage, Chinese
½ cup Water
1 tablespoon Salt
1 tablespoon Sesame Oil
½ cup Carrot, Shredded
2 tablespoon Ginger, Shredded
1 tablespoon Sugar
½ teaspoon Salt
2 tablespoon Vinegar
3 drop Tabasco
Slice cabbage, sprinkle with water and salt, and let stand overnight. Squeeze water from cabbage and arrange on serving platter.
Heat oil in skillet or wok to medium high heat and saute carrot and ginger for approximately 3 minutes. Add sugar, salt, vinegar, and a few drops of tabasco. Bring to a boil. Pour over cabbage. Let stand at least 15 minutes before serving.
½ cup Water
1 tablespoon Salt
1 tablespoon Sesame Oil
½ cup Carrot, Shredded
2 tablespoon Ginger, Shredded
1 tablespoon Sugar
½ teaspoon Salt
2 tablespoon Vinegar
3 drop Tabasco
Slice cabbage, sprinkle with water and salt, and let stand overnight. Squeeze water from cabbage and arrange on serving platter.
Heat oil in skillet or wok to medium high heat and saute carrot and ginger for approximately 3 minutes. Add sugar, salt, vinegar, and a few drops of tabasco. Bring to a boil. Pour over cabbage. Let stand at least 15 minutes before serving.
