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Ingredients
- 1 medium head Chinese cabbage
- 3 Tbsp. salad oil
- 1 1/2 tsp. salt or 3 Tbsp. soy sauce
- 1/2 tsp. sugar
Method
- Fifteen minutes before serving, cut cabbage crosswise into 1 1/2-inch pieces.
- In Dutch oven over high heat in hot salad oil, cook cabbage, stirring quickly and frequently (stir-frying) until well coated.
- Sprinkle with salt (use soy sauce only with nappa) and sugar.
- Reduce heat.
- Continue stir-frying 5 to 8 minutes more until tender-crisp.
- Makes 4 servings.
