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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Safflower oil 1 cup White Onion 2 cups finely diced Garlic 1/8 cup sliced thin Napa Cabbage 8 cups core removed and sliced ¼ inches wide Dried Chili Flakes ½ tsp Mint Tea 2 tbsp Champagne Vinegar 1 cup Water 1 cup Sugar 1/8 cup Salt ½ tsp Pepper 1/8 tsp Shrimp (shells off) 2 lbs (20-30 count) Safflower oil ½ cup Instructions: In a large pot (approximately 4-quarts) place 1-cup safflower oil and place on stove and turn to medium heat. Heat oil for 4 minutes and add onion. Cook the onions for 5 minutes, or until translucent. (Do not color onions) Add garlic and cook 3 more minutes. Add all remaining ingredients except the shrimp and the ½ cup safflower oil. And turn heat to high stirring constantly until all the liquid has evaporated and the cabbage is still a little firm. Remove from pot and place ingredients in a medium sized bowl and let cool in the refrigerator. Coarsely chop shrimp in ½ inch pieces and place in medium sized bowl. Preheat medium sized sauté pan on high heat one minute and add ¼ of the safflower oil and heat 2 minutes or until almost smoking, add half the shrimp and sauté for 1 minute. Remove from pan into a medium sized bowl. Repeat process and add cooked shrimp to cabbage ingredients and return to the refrigerator. Chill for 30 minutes. |
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