Simple and Spicy Shanghai Cabbage from A Cook’s Guide to Chinese Vegetables by Martha Dahlen

Name: Simple and Spicy Shanghai Cabbage from A Cook’s Guide to Chinese Vegetables by Martha Dahlen
Ingredients: Head cabbage; Green peppers; Red peppers; Pressed bean curd; Spring onions; Garlic; Ginger; Soy sauce (preferably a mixture of dark and light); Chili sauce (preferably the Shanghai broad bean chili sauce) known as dau baan laat jeung)

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Tear the cabbage into bite-sized bits; chop the green and red peppers similarly. Chop the pressed bean curd into ½” cubes. In hot oil in the wok, first stir-fry

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Ingredients

Head cabbage
Green peppers
Red peppers
Pressed bean curd
Spring onions
Garlic
Ginger
Soy sauce (preferably a mixture of dark and light)
Chili sauce (preferably the Shanghai broad bean chili sauce) known as dau baan laat jeung)