Stir Fried Chinese Cabbage
|Chinese cabbage head||1 Medium|
|Salad oil||3 Tablespoon|
|Salt/2 tablespoons soy sauce||1 Teaspoon|
1. Trim both ends of cabbage. With sharp knife, cut cabbage crosswise into 1 1/2-inch pieces; cut section with core lengthwise into thin wedges.
2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook cabbage, stirring quickly and frequently, until evenly coated with salad oil. Sprinkle cabbage with salt and sugar. Reduce heat to medium; continue stir-frying 5 to 8 minutes longer, until cabbage is tender-crisp.