Chinese cabbage is finer than head cabbage and cooks rapidly.

• 2 tablespoons peanut oil
• 1 scallion, chopped, with green
• 1/4 pound beef, julienned
• 1 teaspoon light soy sauce
• 1/2 teaspoon cornstarch
• 1/4 head finely sliced chinese cabbage
• Salt to taste

Method

Mix together 1/2 teaspoon oil, beef, soy sauce and cornstarch.  Set aside.

Heat a wok or saute pan.  When hot, put in remaining oil.  Sprinkle in scallion and stir for just seconds.  Add cabbage and stir-fry for about two minutes. 

Add beef mixture. Stir fry for about two more minutes or until cabbage is wilted and beef loses its pink.

Serves: 4

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