1 lb Chinese cabbage*
½ cup canned chicken or vegetable
1 tb cornstarch
2 tb vegetable oil
1 tsp salt
Wash cabbage and pat dry with paper towels. Slice in half and remove tough core with the tip of your knife. Then slice the cabbage into 1-inch pieces. Mix chicken or vegetable broth and cornstarch. Set aside. Heat oil in a skillet or wok. Add Chinese cabbage and salt.
Stir-fry for 4 minutes. Add broth and cornstarch mixture. Mix all ingredients well and cook about 30 seconds or until broth is heated through.
* Try using bok choy, stalks and all in place of Chinese cabbage in this versatile recipe. The stem pieces will take longer to cook than the leafy pieces, so add them a minute or two before the leaves.