Chile paste adds heat to this stir-fry with Chinese cabbage (also called Napa Cabbage or by its Chinese name, Sui Choy) and green onions.
- 1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy)
- 1 large garlic clove
- 2 green onion (spring onions)
- 2 tablespoons vegetable oil (or peanut oil, for stir-frying)
- 2 to 3 teaspoons chile paste (according to taste)
- 1 tablespoon Chinese rice wine (or dry sherry or white wine)
- 1/2 teaspoon salt
- 1/4 cup water
- 1 teaspoon sugar
- Optional: 1 to 2 teaspoons soy sauce
- 1 teaspoon cornstarch (mixed in 4 teaspoons water)
Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch pieces. Finely chop the garlic. Rinse the green onion and cut into 1-inch lengths.
Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chile paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant, and then add the cabbage.
Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.
Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.
Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the soy sauce if desired.
Push the cabbage to the sides of the wok. 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.