The CookBook

Ingredients:
1 lb. Chinese cabbage*
1/2 c. canned chicken or vegetable broth
1 tbsp. cornstarch
2 tbsp. vegetable oil
1 tsp. salt

Step1
Wash cabbage and pat dry with paper towels. Slice in half and remove tough core with the tip of your knife. Then slice the cabbage into 1-inch pieces.

Step2
Mix chicken or vegetable broth and cornstarch. Set aside.

Step3
Heat oil in a skillet or wok.

Step4
Add Chinese cabbage and salt. Stir-fry for 4 minutes.

Step5
Add broth and cornstarch mixture. Mix all ingredients well and cook about 30 seconds or until broth is heated through.

Preparation time: 10 minutes
Cooking time: 5 to 10 minutes
Serves 4

*Try using bok choy, stalks and all, in place of Chinese cabbage in this versatile recipe. The stem pieces will take longer to cook than the leafy pieces, so add them a minute or two before the leaves. For extra zip, briefly stir-fry 2 thin slices of fresh ginger with the oil in Step 3.

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