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Sweet Sour Celery Cabbage Peking Style Recipe
|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)|
Calories 452 Calories from Fat 205
% Daily Value*
Total Fat 23 g35.7%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 875 mg36.5%
Total Carbohydrates 51 g17.1%
Dietary Fiber 0.77 g3.1%
Sugars 13.6 g
Protein 6 g12.2%
Vitamin A 14.4% Vitamin C 24%
Calcium 7.6% Iron 19.3%
*Based on a 2000 Calorie diet
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.