STIR-FRIED CHINESE CABBAGE AND CHESTNUTS (for six to eight)

3 tablespoons peanut oil

2 teaspoons minced garlic

2 teaspoons minced peeled fresh ginger

¼ teaspoon salt

1 pound Napa cabbage, quartered lengthwise, cored and sliced diagonally into ¼ inch wide strips

2 cups bottled peeled cooked whole chestnuts, halved

½ teaspoon sugar

1 tablespoon soy sauce

1 teaspoon Asian sesame oil

1. Heat peanut oil in a wok or 12 inch heavy skillet over high heat until just beginning to smoke, then stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add cabbage and cook, tossing, until just beginning to wilt, about 2 minutes, then stir in chestnuts and sugar. Reduce heat to moderate and cook, covered, 3 minutes, then stir in soy sauce and sesame oil. Serve immediately.

from Gourmet Magazine, November, 2003