Red-Cooked Chinese Cabbage
Submitted by keithmarsh on Tue, 02/10/2007 - 23:43.
Book:
Classic Chinese Cuisine - Kenneth Lo
Page:
56
Spot on. Lovely. Martina said it was a bit to salty, so maybe a little less light soy, or maybe use dark. The recipe said to use small prawns, but because this accompanied stir-fried tiger prawns I switched them and used red onion instead. Weirdo, but I got away with it.