Napa cabbage with pressed bean curd (Liángbàn dòugān báicàixīn) from All Under Heaven: Recipes from the 35 Cuisines of China (page 8) by Carolyn Phillips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kitchen_chick on March 12, 2019

    I changed this dish up a bit. I had regular cabbage instead of Napa, and because the texture is different I decided to stir-fry it lightly (and season with salt to taste) until a touch wilted and heated through instead of letting the cabbage sit with salt for several hours. I mixed stir-fried cabbage with the remaining ingredients and ended up with a really tasty warm salad instead of the cold one the recipe makes. (I’m not rating this recipe since I departed so far from the preparation, but we really liked this combination of favors.)

  • ellabee on February 08, 2017

    Advance prep: Salted cabbage should drain for at least 4 hours before further preparation. Also, if pressed bean curd not available, firm bean curd should be pressed for at least 8 hours before further prep.

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