Wednesday, January 9, 2008

Stir-Fried Chinese Cabbage

Today is little bit cloudy, but not so cold. Which is good.

As I announced yesterday, my Chinese cabbage recipe is introduced at Megami's Recipes site!
The point of this recipe is that I used salt to tender the Chinese cabbage before cooking. You can save heating time and enjoy the crunchy texture. I fried the Chinese cabbage with bacon and eggs, which make the dish tasty with less flavoring.

Tomorrow we have a New Year's party after work.
I don't feel like going though...

I am getting drowsy!
Bye for now.

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