INGREDIENTS

2 tablespoons vegetable oil
2 fermented bean cakes (Foo Yee)
2 teaspoons juice from bean cake jar
1 1/2 pounds Chinese cabbage (washed and sliced)
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup chicken stock
1 tablespoon cornstarch

COOKING METHOD

In a preheated wok or skillet, place 2 tablespoons vegetable oil.

Bring to high heat and and 2 fermented bean cakes with 2 teaspoons juice from the jar, 1 1/2 pounds of Chinese cabbage, about 1/2 teaspoon salt to taste, 1/2 teaspoon sugar, and 1/2 cup chicken stock.

Cover and cook at medium heat until cabbage is tender.

Add 1 tablespoon cornstarch. Make paste with 1 tablespoon water.

Continue to turn and mix at high heat for another 2 or 3 minutes. Serve as a vegetable entree with hot steamed rice.