VEGETABLES: Chinese cabbage is easy to cook and delicious to accompany meat dishes or as a vegetarian main dish to go with rice.

STIR-FRIED CHINESE CABBAGE:

 

 

 

 

1 head of Chinese cabbage                                         

5 to 6 oz. oyster or Prince's mushrooms

6 slices fresh ginger                                                    

4 tbsp cooking oil                                                       

4 spring onions, cut into 1 ½ -inch pieces                   

½ to 1 tsp. salt

1 tbsp. oyster-flavoured sauce                                    

1 tsp. Chinese rice wine or sherry

 

 

 

Wash cabbage and separate the leaves and cut into large pieces. Cut the mushrooms lengthwise into large strips.

 

Heat a wok or large saucepan over high heat until very hot, add oil and swirl it around. Add ginger and the white parts of the green onion, and cook  for 1 minute. Add cabbage and reduce heat to medium-high. Add the salt, which will draw out the moisture from the cabbage. Add mushrooms and continue to stir and cook for about 5 minutes, depending on how crisp you like the leaves.  Add the green parts of the green onion, wine and oyster-flavoured sauce. Toss well together and heat through. Transfer to serving platter to serve.