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Source: Fabulous Food Associations

Chinese Cabbage and Cheese
Goes great with any pork dish!
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Serves: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
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1 pound napa cabbage, (Chinese cabbage)
4 cloves garlic
3 cubes bean curd, fermented
3 tablespoons vegetable oil, (not olive oil)
3/4 cup boiling water

Since the usual Napa Cabbage head is about 2 pounds, cut it in half length-wise and reserve the other half. Slice cabbage diagonally, keeping stems from "leaves".

Peel and smash garlic (don't chop). Heat 3/4 cup of water to boiling in a separate container. Heat Wok. Add oil. When hot, add garlic and cubes of bean curd and mash it up. Add cabbage stems and stir fry 30 seconds. Add boiling water, and when mixture comes to a boil, lower flame, cover and simmer for 2 minutes. Add cabbage leaves, cover and simmer another 2 minutes.

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