Chinese cabbage by cutting off the woody ends of stalks. Discard. Cut
the stalks into 2 cm (1 in) lengths and shred the leaves. Cut the
cabbage leaves into shreds about 5cm (2in) long. Place wok or heavy
frying pan over high heat. Coat thinly with the oil. When very hot add
fresh ginger and onion. Stir fry for 2-3 minutes. Add remaining
vegetables, stir fry for 2-3 minutes more. Dissolve the stock cube in
water, then add to vegetables. Turn the heat down, add the soy sauce and
combine with the vegetables. Cover the wok or pan, and simmer vegetables
for 3-4 minutes. Serve hot.
vegetables should be crisp and fresh colored - the result of swift
cooking over high heat.