Ingredients
4 slice bacon
1 cup finely shredded onions
2 cloves garlic, finely minced
1 to 2 heads chinese cabbage, shredde, d (about 8 cups)
1 tsp salt
1/8 tsp freshly ground white pepper
1 small red bell pepper, seeded and cut in
1 thin strips
1 tbsp soy sauce
1 tbsp chopped fresh chives
Directions
1. Cut bacon slices crosswise into thin strips; in a large saute pan,
brown the strips over medium heat.
2. Add onions and garlic; saute for 2 minutes, or until onion is
transparent.
3. Add cabbage, salt, pepper, and red pepper strips. Saute, stirring
with a spatula, until steaming hot but still crisp, about 5 minutes.
Stir in soy sauce.
4. Transfer to a deep serving platter, sprinkle with chives, and
serve at once, with steamed rice and broiled chicken or fish for a
low-fat, low-calorie meal.
From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef
Henry Haller with Virginia Aronson, Random House, New York. 1987. ISBN
0-394-55657-7.
Shared by: Karin Brewer, Cooking Echo, 4/93
Servings: 6 servings
Low Calorie Chinese Cabbage: Nixon Recipe brought to you by Recipe Ideas
Categories: Asian; Cabbage; Chinese; Diet; Healthy
The History of Recipes
Experts have traced the existence of recipes far back into history, at least as far back as the early Egyptians, and possibly even further. Having said that, sadly, these early recipes were just primitive pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to academics is a series of stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. As our culinary historical trip moves on a few more years there are a couple of books which appeared in the 14th Century : a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the spicy food that is familiar to us all today, but instead accounts of the types of food enjoyed by the rich and powerful of those days. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. These new foods and tastes prompted an increase in cookery books, most of which are kept safe in private cookery archives. Over the following few hundred years, the powerful families of the West strove to serve the most extravagent meals, and as a result cooks and their collection of recipes were much in demand. However, it wasn`t until the nineteenth century the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, testing, and recording the recipes that were being prepared for the better households. Like it or not, the introduction of television brought us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Low Calorie Chinese Cabbage_ Nixon recipe.
