Serves 2.

INGREDIENTS

  • 2 teaspoons cornstarch
  • 3 tablespoons canned chicken broth
  • 1/4 cup vegetable oil
  • 1 garlic clove, minced
  • 4 cups shredded napa cabbage
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons distilled white vinegar
  • 1 teaspoon sugar
  • 3 green onions, sliced

    DIRECTIONS

    Dissolve cornstarch in 1 tablespoon broth in small bowl. Set aside. Heat oil in wok or heavy large skillet over high heat. Add garlic and sauté until golden, about 1 minute. Add cabbage and soy sauce and stir-fry until cabbage is tender, about 1 minute. Add remaining 2 tablespoons broth, vinegar and sugar to wok and continue to stir-fry 1 minute. Add green onions and cornstarch mixture and continue to stir-fry until cabbage is coated and slightly brown, 1 minute.