Stir-Fried Spiced Cabbage
Adapted from The Hot and Spicy Cookbook by Moira Hodgson
1 pount Chinese cabbage
2 Tbs. sugar
2 Tbs. vinegar
1 Tbs. soy sauce
1/2 Tsp cayenne pepper
1 Tbs. vegetable oil
2 cloves garlic, minced
3 scallions chopped, including green part
Slice the cabbage fine. In a bowl, combine sugar, vinegar, soy sauce and cayenne. Heat the oil in a large skillet or a wok. Add garlic and scallions and stir fry for 2 minutes. Add the cabbage and stir fry for 2-3 minutes. Stir in vinegar mixture, heat through and remove from flame. Cool and serve at room temperature.
Notes: I use yellow onions instead of scallions, as I don't always have scallions in the fridge. Also, occasionally I'll chop up a few slices of bacon and sauté them before I sauté the onions.