3 teaspoons vegetable oil
1 head cabbage, cut into 2-in pieces
3 cloves garlic, sliced
1 piece fresh ginger ( 1/2 inch), cut into matchsticks
1/4 cup water
1 1/2 teaspoons cornstarch
1/4 cup soy sauce
4 scallions, thinly sliced
1 teaspoon rice wine vinegar
In a large skillet or wok, heat 1 teaspoon of the vegetable oil . When it is very hot, add half the cabbage. Cook, stirring constantly, for 3 minutes or until leaves begin to brown. Remove them from pan. Use 1 teaspoon of the remaining vegetable oil to cook the remaining cabbage in the same way; remove from the pan. Add the remaining 1 teaspoon vegetable oil to pan. Cook the garlic and ginger, stirring constantly, for 1 minute. In a small bowl, stir together the water and cornstarch. Stir the soy sauce into the pan. Add the cornstarch mixture and bring to a boil. Return all the cabbage to pan, stirring well to coat it all over. Cook, stirring often, for 5 minutes or until the cabbage is tender. Remove from the heat. Stir in the scallions and vinegar.
From www.boston.com, by Karoline Boehm Goodnick.