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Classic
Cook Books
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page 57
VEGETABLES
FRIED BEAN SPROUTS
Into a hot iron pan put a quarter of a pound of fresh pork fat, and fry brown.
Drain all water from a pound of bean sprouts, put into the hot fat, and fry
uncovered for five minutes, stirring to keep from burning. Now add to the three
tablespoonfuls of syou, salt, and pepper. Cover tight, and let simmer for
fifteen minutes.
FRIED CABBAGE
Wash and dry the cabbage, then cut in long, slender strips, and throw into a
deep frying pan containing two tablespoonfuls of hot fat. Sprinkle with salt and
pepper to taste and fry, stirring for five minutes, shaking the pan to keep
cabbage from burning. This is very good with rice, and is used by the poor
Chinese as a substitute for fish.
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Classic
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