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Stir-fried Chinese Cabbage

Vegetables, also Vegetarian Foods

Stir-fried Chinese Cabbage
1 pound Chinese cabbage
2 Tablespoons peanut oil
1/2 teaspoon salt
1 clove garlic, peeled and minced
1/2 cup chicken broth
2 teaspoons dark soy sauce
1 teaspoon thin soy sauce
1 teaspoon sugar
1/2 to 1 teaspoon fresh ginger, minced
1 teaspoon rice wine or dry sherry
1 and 1/2 teaspoons cornstarch
1. Cut leaves and stems into one-inch pieces, keeping white stems separate from the leaf parts.
2. Heat wok or fry pan, add oil and the salt and garlic and stir-fry about fifteen seconds before adding white cabbage parts and stir-frying them for two minutes. Then add leaf parts and stir-fry another minute.
3. While that is cooking, mix stock, both soy sauces, sugar, ginger, rice wine and cornstarch and add to the wok, mix well, and serve.

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