Stir-Fried Chinese Cabbage

Chinese cabbage, wongah bok, celery cabbage, peking cabbage or tientsin cabbage,

they’re all the same pale green, tightly packed,

delicately flavoured vegetable. delicious raw in salad too.

Serves 4

* half  head wongah bak

* 2 tablespoons peanut oil

* 1 teaspoon finely grated fresh ginger

* 1/2 teaspoon crushed garlic

*1 teaspoon sugar

* 2 teaspoons light soy sauce

* 1/2 teaspoon oriental sesame oil

Wash cabbage and shake dry,. Cut across into 5 cm (2 inch)

lengths. Heat peanut oil in a wok, add ginger and garlic and stir-fry for 10 seconds,

then add ginger and garlic and stir-fry for 10 seconds,

then add cabbage and stir-fry for 1 minute, until all pieces come in contact with oil

and hot wok. Add sugar, soy sauce and sesame oil and toss a further

10 seconds, remove from heat and serve at once.

Note: Iceberg lettuce is also delicious  done this way, but needs only about 30 seconds stir-fry and must be eaten at once, while it still has its delightful crunch.