The cabbage in this dish, which is flavored with ginger, should be sliced thinly into shreds, as for coleslaw.
|1||tablespoon vegetable oil|
|1||piece (2 inches) fresh ginger, cut into fine matchsticks|
|1||head Chinese cabbage, quartered, cored, and very thinly sliced|
|1||carrot, cut into thin matchsticks|
1. In a wok, heat the oil. When it is hot, cook the ginger, stirring constantly, for 1 minute.
2. Add the cabbage, carrot, and salt. Stir-fry over high heat for 4 minutes or until the mixture is cooked but has some bite. Taste for seasoning and add more salt, if you like.
Adapted from Greater Boston Buddhist Cultural Center