Stir-fried Cabbage with Garlic

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.