STIR-FRIED CHINESE CABBAGE WITH OYSTER SAUCE (for four to six)

1 pound Napa cabbage, quartered lengthwise and cored

¼ cup vegetable oil

12 ginger slices

3 garlic cloves, crushed

1 teaspoon sea salt

¼ cup shao hsing wine or dry sherry

2 teaspoons oyster sauce

2 teaspoons malt vinegar

1 teaspoon white sugar

½ teaspoon sesame oil

1 teaspoon oyster sauce, extra

 

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1. Slice cabbage crossways into 1-1/4 inch pieces.

2. Heat oil in a hot wok until surface seems to shimmer slightly. Add ginger, garlic and salt and stir-fry for 30 seconds. Toss in cabbage and stir-fry for a further 30 seconds. Lastly, add wine or sherry, oyster sauce, vinegar and sesame oil and stir-fry for a further 1-1/2 minutes or until the leaves are just tender.

3. Arrange cabbage leaves on a platter, drizzle with extra oyster sauce and serve immediately.

 

adapted from Kylie Kwong, Simple Chinese Cooking