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Chinese cabbage with ginger

May 27, 2009

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Serves 4

The cabbage in this dish, which is flavored with ginger, should be sliced thinly into shreds, as for coleslaw.

1 tablespoon vegetable oil
1 piece (2 inches) fresh ginger, cut into fine matchsticks
1 head Chinese cabbage, quartered, cored, and very thinly sliced
1 carrot, cut into thin matchsticks
1/2 teaspoon salt

1. In a wok, heat the oil. When it is hot, cook the ginger, stirring constantly, for 1 minute.

2. Add the cabbage, carrot, and salt. Stir-fry over high heat for 4 minutes or until the mixture is cooked but has some bite. Taste for seasoning and add more salt, if you like.

Adapted from Greater Boston Buddhist Cultural Center