Ingredients: 1 small head Napa cabbage 1 large garlic clove 2 green onions 2 Tablespoons vegetable or peanut oil, for frying 1 Tablespoon Chinese rice wine, dry sherry, or white wine ½ teaspoon salt ¼ cup water 1 teaspoon sugar 1-2 teaspoons soy sauce, optional 1 teaspoon cornstarch mixed with 4 teaspoons water (Optional:  Slice fresh chicken breast fingers into bit size pieces, stir fry, and add to finished cabbage dish)

PREPARATION:

1. Rinse cabbage and pat dry.  Remove the leaves and cut diagonally into 1-inch wide pieces.  Finely chop the garlic.  Rinse green onion and cut into 1-inch lengths.
2. Heat wok or heavy skillet and add 2 Tablespoons oil.  When oil is hot, add garlic and stir-fry a few seconds until fragrant, then add cabbage.
3. Stir-fry cabbage for 1 minute, splashing with the rice wine and stirring salt.
4. Add water, turn down heat, cover, and simmer the cabbage for 3 minutes.
5. Turn the heat back to medium-high.  Stir in the sugar and green onion.  Stir in soy sauce if desired.
6. Push the cabbage to the sides.  Give the cornstarch and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together.  Serve hot.