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notbob
Maybe. Stir-frying is pretty basic, and soy sauce isn't always needed.
Simple Chinese Cabbage
1. Cut Chinese (napa) cabbage in quarters lengthwise, then cut each quarter in half. 2. Heat wok and oil to smoking, stir fry cabbage 1 minute. 3. Add salt to taste, add 1/2 cup water, reduce heat, cover, cook 3 minutes. 4. Uncover, raise heat to high again, sprinkle with sugar (1 tsp per head of cabbage). Stir fry another minute. 5. Serve hot or cold.
Or, Spicy Sweet Sour Cabbage.
1. Cut cabbage into pieces about 2" long. Put in bowl, sprinkle with salt, let sit 4 hours. 2. Squeeze liquid from cabbage. Place in container with cover, sprinkle with 2 TB thinly shredded ginger. 3. Heat a wok or pan with 1 TB oil, add 2 TB white vinegar, 1/4 cup sugar, 1 TB chili oil. Turn off heat as soon as sugar is dissolved. Pour this sauce over the cabbage, toss, let stand covered in refrigerator overnight. Serve cold.
Note: chili oil, or Sichuan pepper oil, is available in many markets now. Or you can easily make your own: heat 1 cup vegetable oil in a small saucepan, add 1/4 cup dried red chili peppers, ground or chopped. Cook on low heat, below a simmer, for 4 or 5 minutes. Cool, strain, store covered in refrigerator.
Both these recipes are from "Madame Wong's Long-Life Chinese Cookbook, an interesting collection from 1977 by a well-known L.A. restaurateur. The second one is delicious. -aem
