Lemon Napa Cabbage

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Lemon Napa Cabbage

 

 

1 lb Napa cabbage

3 T vegetable oil

1/2 " piece ginger root, grated

1 t salt

1 t sugar

1/2 c water or broth

1 t lemon zest

1 T cornstarch

1 T lemon juice

 

Wash and dry cabbage leaves and cut into 2 inch strips. Heat oil in wok and add

ginger followed by the cabbage leaves and stir-fry for 2-3 minutes or until

leaves begin to wilt. Add salt and sugar and mix well. Continue stir-frying

until leaves soften. Remove leaves with slotted spoon and set aside. Add the

water or broth and lemon zest to wok and bring to a boil. Meanwhile, mix the

cornstarch and lemon juice to a smooth paste, then add to the wok. Simmer,

stirring constantly, for about 1 minute to make a smooth sauce. Return cooked

cabbage leaves to wok and mix throroughly to coat the leaves in the lemon sauce.

Serve immediately!