1 head Chinese cabbage
3 cloves garlic, peeled and sliced
3/4″ ginger root, peeled and cut in thin slices
1 tsp salt
1/2 tsp sugar
2 T canola or other flavorless oil
Wash and trim the cabbage and cut leaves on an angle into pieces no more than 2″ wide.
Heat the oil in a wok or large heavy pan until it is hot but not yet smoking. Add the ginger root and garlic and saut?, tossing constantly, for about a minute. Add the cabbage, salt and sugar and stir-fry 3 or 4 minutes until tender.