Recipe by Rita Wu
Chinese people do not eat raw vegetables. We cook them. You can add meat or mushrooms to the dish. This is very flexible. I would just like to introduce this to people worldwide.
- 1 cabbage (or other vegetables or pods of legumen)
- 1 1⁄2 tablespoons vegetable oil
- 1 teaspoon salt (you may regulate the amount to suit your taste)
- 1⁄4 teaspoon sugar
- 1 tablespoon oyster sauce (optional)
- 1 piece ginger (for vegetables only, size like two cloves of garlic)
- 2 cloves garlic (for pods of legumen only)
Directions See How It's Made
- Chop the vegetables or pods to the size you like.
- Remove the skin of ginger or garlic.
- Crush the ginger or garlic flat but DO NOT chop it.
- Add the oil onto a hot pot, for us Chinese people, we use a"wok".
- Cook the ginger or garlic for a while.
- Add the vegetables or the pods.
- Stir fry them until they are soft.
- Add water if it is too dry.
- This is often necessary for pods and harder veggies.
- For pods, cover the pot with a lid and stir fry the veggies alternately until they are cooked.
- Add salt, sugar and oyster sauce and mix well.
- Serve hot.