Coral-Colored Cabbage

Coral-Colored Cabbage

Ingredients:

2 lb Chinese celery-cabbage
3/4 cup bamboo shoots
4 - 6 dried Chinese mushrooms, soaked and drained
1 large sweet red pepper
1/2 chili pepper
1 tspn salt
3 tbsp sesame oil
1 tbsp soy sauce
3 tbsp sugar
2 tbsp vinegar
1 tbsp tomato paste
1/4 cup water

Preparations:

1. Remove and discard the outer leaves of the cabbage
and reserve only the heart.

2. Cut each heart vertically into four and then again
into pieces 1 1/2 - 2" long. Slice the bamboo shoots
and mushrooms into matchstick thin strips.

Remove the seeds from the red pepper and
chili pepper and slice in the same manner.

3. Plunge the cabbage into boiling water for 3 minutes.
Drain and sprinkle with salt.

4. Arrange in an orderly pattern on a large heated
serving plate and keep warm.

5. Heat the sesame oil in a large fry pan. Add the
prepared peppers, bamboo shoots and mushrooms.

Then stir fry over a high heat for 2 minutes.

6. Add soy sauce, sugar, vinegar and tomato purée.
Continue to stir fry for 1 minute.

7. Add water and simmer for 3 minutes.

8. Mix well and pour over cabbage as a hot garnish.