Name: Stir-Fried Cabbage
Total time: 40 min
Yield: Serves 6
Ingredients: 1 1/2 pounds Chinese cabbage (preferably Chinese oil vegetable), leaves separated, stalks trimmed and cut into 2-inch pieces; 1/2 tablespoon vegetable oil or peanut oil; 1 tablespoon minced garlic; 2 tablespoons rice wine; 1/2 teaspoon table salt, or to taste

Before You Begin

Although this recipe calls for oil vegetable (yow choy), any Chinese cabbage may be substituted.

Instructions

Heat 4 quarts of water until boiling; boil stalks until tender, about 1 1/2 minutes. Drain, place under cold running water, and drain again.

Heat wok or skillet until very hot; add oil and heat until smoking. Add cabbage and stir-fry until leaves wilt, about 45 seconds. Add cabbage stems, garlic, rice wine, and salt. Stir-fry until hot, about 45 seconds. Transfer to a serving platter. Serve hot or at room temperature.