|Cabbage||1 1⁄3 Pound, cut in 2 squares (600 Gram)|
|Oil||60 Milliliter (1/4 Cup)|
|Dried red chilies||4 , halved|
|Salt||1 Teaspoon (5 Milliliter)|
|Sugar||30 Milliliter (2 Tablespoon)|
|Vinegar||52 Milliliter (3.5 Tablespoon)|
1. Heat oil in wok over medium-high heat. Add dried red chilis and cabbage, stirring constantly for 1-1 1/2 minutes. Sprinkle with water if mixture is dry.
2. Add salt, stirring for 30 seconds. Mix in sugar, add vinegar and blend well. Remove from heat and let cool