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Ingredients
- 1 tablespoon Shao Hsing rice wine or dry sherry
- 1 tablespoon soy sauce
- 2 teaspoons Chinkiang or balsamic vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 2 tablespoons minced ginger
- 1 pound Napa cabbage, cut crosswise into 1/4 inch wide shreds
- 1 cup thinly sliced carrots
- 2 tablespoons minced scallions
Details
Preparation
Step 1
1. In a small bowl combine the rice wine, soy sauce, vinegar, sugar, salt and cornstarch.
2. Heat a 14 inch flat bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger and stir fry 10 seconds. Add the cabbage and carrots and stir fry 1 to 2 minutes or until the vegetables are just limp. Stir the rice wine mixture, swirl it into the wok and bring to s boil stirring constantly about 30 seconds. Sprinkle with scallions
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