Spicy Stir-Fry Chinese Cabbage
1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy)
1 large garlic clove
2 green onion (spring onions)
2 tablespoons vegetable or peanut oil, for stir-frying
2 - 3 teaspoons chile paste, according to taste
1 tablespoon Chinese rice wine, dry sherry, or white wine
1/2 teaspoon salt
1/4 cup water
1 teaspoon sugar
1 - 2 teaspoons soy sauce, optional
1 teaspoon cornstarch mixed in 4 teaspoons water
Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into
1-inch pieces. Finely chop the garlic. Rinse the green onion and cut into
1-inch lengths.
Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chile
paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few
seconds until fragrant, and then add the cabbage.
Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry
and stirring in the salt.
Add the water. Turn down the heat, cover, and simmer the cabbage for 3
minutes.
Turn the heat back to medium-high. Stir in the sugar and green onion. Stir
in the soy sauce if desired.