Italian Sesame Seed Cookies
Struffoli-Honey Dough Balls
Italian Fig Cookies I
Tomato Zucchini Stew
Italian Fig Cookies 2
Hamlins White Sauce
Fancy Cannoli Cake
Stir-fried Napa Cabbage
Red Wine Syrup
STIR-FRIED NAPA CABBAGE
Compliments of Jennifer at JD China Restaurant
1 small head Napa cabbage
1 large garlic clove
2 green onions
2 Tablespoons vegetable or peanut oil, for frying
1 Tablespoon Chinese rice wine, dry sherry, or white
½ teaspoon salt
¼ cup water
1 teaspoon sugar
1-2 teaspoons soy sauce, optional
1 teaspoon cornstarch mixed with 4 teaspoons water
(Optional: Slice fresh chicken breast fingers into
bit size pieces, stir fry, and add to finished cabbage dish)
Rinse cabbage and pat dry. Remove the leaves and cut
diagonally into 1-inch wide pieces. Finely chop the garlic.
Rinse green onion and cut into 1-inch lengths.
Heat wok or heavy skillet and add 2 Tablespoons oil.
When oil is hot, add garlic and stir-fry a few seconds until fragrant,
then add cabbage.
Stir-fry cabbage for 1 minute, splashing with the rice wine
and stirring salt.
Add water, turn down heat, cover, and simmer the cabbage
for 3 minutes.
Turn the heat back to medium-high. Stir in the sugar
and green onion. Stir in soy sauce if desired.
Push the cabbage to the sides. Give the cornstarch
and water mixture a quick stir and add it in the middle, stirring quickly
to thicken. Cook briefly to mix everything together. Serve hot.