Cong Xiang Yuan Bai Cai ("Onion-Fragrant" Cabbage)

Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 150  g onions
• 250  g cabbage
• 2  tablespoons  salad oil (to taste)
• 1⁄4 teaspoon salt (to taste)
• 1  teaspoon soy sauce (to taste)
• 1  teaspoon sugar (to taste)

Directions

1. Peel, rinse, and thinly slice onion.
2. Peel and rinse cabbage. Chop into 1-inch squares. Steam about 8 minutes and remove to serving bowl.
3. Heat wok. Add oil and swirl to heat. Add onion and toss briefly until fragrant. Turn off heat. Add salt, soy sauce, and sugar, and toss.
4. Pour onion mixture over cabbage, and serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person. Choose a balanced variety of dishes.).