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.