Preparation:
heat the oil in a wok, over a moderately-high flame add the garlic and stir-fry for 10 seconds remove and discard garlic add the ginger and salt stir-fry for 10 seconds add the cabbage and stir-fry for 2 minutes add the remaining vegetables and stir-fry for 1-2 minutes add the chicken stock and soy sauce, stir cover and simmer for 2-4 minutes, until vegetables are tender-crisp combine the cornstarch and water-mix well gradually stir into the wok mixture heat and stir until thickened remove from heat stir in sesame oil serve hot, with rice |
