Hung Shao Pai T’sai

Hung Shao Pai T’sai (hoong shaow by chy) is an unusual Chinese way to serve a common and under-rated vegetable. Because the cabbage is braised for a very short time, it remains beautifully crunchy.

1 x 3 to 4 lb. Savoy or any hard green cabbage, coarse outer leaves removed

12- oz. butter

3 tablespoons vegetable oil

3 ½ teaspoons sugar

5 tablespoons soy sauce

3 tablespoons water

2 chicken stock cube, crumbled

3 tablespoons sherry

With a sharp knife, cut the cabbage into 1-inch thick slices. Cut off the hard white stalk and discard.

In a large saucepan, melt the butter with the oil over moderate heat. When the foam subsides, add the cabbage. With a wooden spoon, turn the cabbage in the butter and oil until every leaf is coated.

Cover the pan and reduce the heat to low. Cook the cabbage for 5 minutes.

Stir in the sugar, soy sauce, water, &f

Two classic Chinese dishes – Hung Shao Chujo and Hung Shao Pai T’sai. stock cube and sherry and cook, covered, for a further 5 minutes.

Remove the pan from the heat and turn the cabbage and sauce into a warmed serving dish. Serve immediately.

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