Contributed by (Aadapted from http://chinesefood.about.com)

Ingredients

1 lb Chinese Cabbage, rinsed and dried
1 large Garlic clove, finely chopped
2 Green onion, cut into 1” lengths
2 Tbs Oil, for stir-frying
2 - 3 tsp Chile paste, according to taste
1 Tbs Rice wine, dry sherry, or white wine
1/2 tsp Salt
1/4 C Water
1 tsp Sugar
1 - 2 tsp Soy sauce, optional
2 tsp Flour mixed in 8 tsp Water

Instructions

Cut the cabbage leaves diagonally into 1-inch pieces. 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. Push the cabbage to the sides of the wok. Give the flour and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.

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