Green cabbage was rarely eaten in our Cantonese home, but my Chinese-American friends, such as Lillian Robyn, who was originally from Beijing, often ate cabbage. She would simply stir-fry it with meat or by itself, as in this tasty vegetable dish. Salted water draws out the moisture and gives the cabbage a crispy texture. This easy-to-make dish is a fine accompaniment to any meat or fish dish.
Trim the cabbage by removing any tough outer leaves. Core and discard the centre stem. Finely shred the cabbage leaves. In a large bowl, toss the cabbage shreds with
Heat a wok or large frying pan over a high heat until it is hot. Swirl in the groundnut oil and, when it is very hot and slightly smoking, sprinkle with
© 1998 Ken Hom. All rights reserved.