4 or more.
By Irene Kuo
Remove the cabbage’s tough outer leaves and discard the stem. Quarter the cabbage, cut out the core, and shred as for cole slaw. Toss the shreds in a colander to separate them; then rinse and drain. If you shred the cabbage ahead of time, rinse and drain just before stir-frying—when completely dry, the cabbage scorches in the hot oil and becomes spotted.
Heat a wok or large, heavy skill