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 way back into history, at least as far back into recorded history as the Egyptians, and potentially, even further back. Having said that, mostly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to historians is a series of tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. During the time of the Roman Empire a roman called Apicius compiled a collection of scripts describing recipes prepared by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius also recounts how the ancient Romans used a good variety of spices and herbs, including many that are still in use today for example thyme, fennel and parsley. As our culinary historical trip moves on a few more years there were a couple of interesting books from the fourteenth century - one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian food that appears on menues today, but instead descriptions of the types of food served to the rich. In the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices like coriander, parsley, and basil. The introduction of these new foods and spices created an explosion in recipe manuscripts, some of which are now in academic collections. Over the following few hundred years, the rich and powerful families of Europe competed with each other to serve up the best banquets, and because of this the best chefs and their recipes were greatly in demand. Notwithstanding that, it was during the 19th century that fine cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, testing, and recording recipes of the day. By the arrival of the 20th century, cookery publications are in great demand, due to higher levels of literacy, people having increased leisure time and having more money. The introduction of television brings us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Low Calorie Chinese Cabbage_ Nixon recipe.
